Lay the lamb flat on a board, skin side down, and cut the 2 large muscles almost in half so you can open them up.

You should have a rectangle of lamb about 3cm thick. (You can ask your butcher to do this for you.)

For the marinade, place all the ingredients in a large bowl and mix well.

Add the lamb and turn a few times to coat.

Cover and refrigerate for 6 hours, or overnight, turning occasionally.

Remove the lamb from the fridge several hours before cooking.

For the yoghurt dressing, combine all the ingredients in a bowl.

For the chickpea salad, combine all the ingredients in a bowl.

Heat the grill or barbecue to hot.

Place the lamb on the barbecue and pour the marinade over the meat. Cook for 8 minutes, then turn and cook for a further 8 minutes.

Transfer the lamb to a plate to rest in a warm place for 10 minutes.

Carve into slices.

To serve, place some chickpea salad on each plate, and top with sliced lamb.

Add a dollop of yoghurt and a squeeze of lemon, and spoon any juices over.