Alfio's | Green Park | E'cco Bistro | Wood & Coal

Ingredients

• 6 garlic cloves, peeled
• 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped
• 2 tbsp baharat (see note)
• 1 tbsp Aleppo pepper (see note)
• 1 tbsp sumac
• 70 ml olive oil
• 1 lamb leg (about 1.7kg), bone in
• Warmed flatbread, to serve
• Beetroot yoghurt sauce
• 2 beetroot, stalks trimmed
• 200 gm Greek-style yoghurt
• 2 tbsp extra-virgin olive oil
• 1½ tbsp hulled tahini
• Juice of 1 lemon, or to taste
• 2 garlic cloves
• 1 tsp Aleppo pepper (see note)
• 2½ tbsp olive oil
• Parsley and onion salad
• 100 ml red wine vinegar
• 1 tsp caster sugar
• 1 Spanish onion, thinly sliced
• 1 cup torn mint
• 1 cup torn flat-leaf parsley
• 1 cup torn coriander
• Juice of ½ lemon