Marcus Wareing served up tasty BBQ saddle of lamb with herbs, spices, flatbread, yoghurt and pickled vegetables recipe on Tales from a Kitchen Garden.

The ingredients are: 800g saddle of lamb (weight on the bone), boned, 15g fresh rosemary, leaves only, finely chopped, 20g fresh mint, leaves only, finely chopped and olive oil, for drizzling.

For the spice rub: 50g fine salt, 1 tbsp cracked black pepper, 42g smoked paprika, 10g dried mint, 20g garlic powder, 15g ground cinnamon, 9g ground cumin and ½ tsp ground cloves.

For the flatbreads: 300g self-raising flour, plus extra for dusting, 300g natural yoghurt and 1 tbsp olive oil, plus extra for brushing.

To serve: 400g Greek-style yoghurt, 1 jar pickled rhubarb or cucumber, sliced, fresh mint leaves, salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.