Spiced Lamb and Chickpeas with Sumac, Parsley and Tomato Salad from Madhouse Cookbook: Delicious Rec

Ingredients

• broiled or grilled flatbread or pita bread (optional)
• 3 tablespoons Greek yogurt mixed with 1 tablespoon chopped mint leaves
• 1 small handful flat-leaf parsley leaves, roughly chopped
• ½ red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sumac
• sea salt
• freshly ground black pepper
• ¼ cup white wine or chicken stock
• 3 ripe tomatoes, cut into wedges
• 1 cup ripe kalamata olives, halved and pitted
• ¼ teaspoon cayenne pepper
• ½ can (15-oz.) chickpeas, drained
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 2 lamb leg steaks (bone in, if possible, for a better flavor)
• 2 tablespoons olive oil