Directions

1. Mix the sumac, crushed garlic and 2 tbsp olive oil together in a dish large enough to hold the lamb. Add the lamb and coat well with the sumac, garlic and olive oil mixture. Cover and place in the fridge for several hours, or if time permits, overnight.
2. Remove lamb from the fridge and allow to come to room temperature.
3. Preheat oven to 200˚C
4. Boil or steam the chat potatoes until tender, then cut them in half.
5. Remove the ends from the green beans and steam until tender.
6. Cut the tomatoes in half and place in a small baking dish, drizzle with 1 tbsp olive oil and season with salt and pepper. Place in oven to roast for ten minutes.
7. Heat a non-stick fry pan to medium-high and quickly sear the lamb on all sides.
8. Remove the lamb from the pan and place on baking tray with the tomatoes, and cook for a further 10 minutes.
9. Meanwhile, put the Greek yoghurt, lemon juice and dill into a small dish and mix to combine, season with salt and pepper and set aside.
10. When the lamb is done, remove it from the oven, place it on a plate and cover loosely with foil and allow to rest while you begin plating the vegetables.

To plate

1. Set out four dinner plates and place a small amount of baby spinach in the middle of each and scatter green beans over the top.
2. Slice the meat and arrange over the spinach and beans.
3. Scatter around the chat potatoes, then arrange the tomatoes on top, then scatter the olives and capers around.
4. Finally drizzle with the yoghurt dressing.