Middle Eastern Chargrilled Lamb & Capsicum Relish

In a second medium bowl, combine the lamb shortloin, ras el hanout, a drizzle of olive oil. and a pinch of salt and pepper. Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes.

When the BBQ is hot, grill the lamb for 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, then drizzle over the honey and cover with foil and rest for 5 minutes.

No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook lamb for 3-4 minutes, each side, or until cooked to your liking. Transfer to a plate, then drizzle with the honey and cover with foil to rest for 5 minutes.

While the lamb is resting, grill the baby broccoli until charred and softened, 3-5 minutes on each side. Transfer to a serving bowl. Add the radish and sumac dressing to the grilled baby broccoli and toss to combine.

No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook baby broccoli until lightly golden, 3-5 minutes on each side. Transfer to a serving bowl, then continue with step.

Brush each flatbread with olive oil and season. Cook the flatbreads on the BBQ flat plate until golden and warmed through, 2-4 minutes each side.

No BBQ or flat plate? Return frying pan to a medium-high heat. Cook the flatbreads until golden and warmed through, 2-4 minutes each side.