Middle Eastern lamb, tabbouleh and beetroot recipe

Ingredients

• 1.5kg butterflied leg of lamb (from a 1.9kg leg), or 2 x 650g boneless butterflied lamb leg joints, trimmed
• 200g natural yogurt
• 1½ tbsp ground cumin
• ½ tbsp ground coriander
• 1 tsp ground cinnamon
• ½-1 tsp cayenne
• 1 tsp fine sea salt
• 1x 500g bunch beetroot, trimmed, peeled and sliced as thinly as possible
• 2 tbsp extra-virgin olive oil, plus extra to drizzle
• 4 tbsp pomegranate molasses
• 150g natural yogurt
• 1 garlic clove, crushed
• zest and juice of ½ lemon
• 2 tbsp chopped dill
• ½ tsp sumac (optional)
• 200g couscous or bulgur wheat
• 3 tbsp extra-virgin olive oil, plus extra to serve
• 2 preserved lemons
• 200g pomegranate seeds
• 100g each mint and coriander, leaves picked and roughly chopped
• 50g flaked almonds, toasted
• lemon wedges, to serve