1. Take lamb out of fridge an hour before cooking. Trim excess fat. Make small incisions with a sharp knife and stuff with slithers of garlic and rosemary.

2. Preheat oven to 260°C. Rub lamb with salt and pepper and 2 tbsp olive oil. Roast for 15 minutes then reduce heat to 180°C and roast for 30 minutes. Remove, cover with foil and rest for 20 minutes before slicing as thinly as possible.

3. Meanwhile, put cracked wheat in a small bowl and cover with boiling water for 30 minutes. Finely dice onion and cucumber. Add to large bowl with chopped parsley and mint. Stir through cracked wheat, season and dress with juice of 1 lemon and oil. Set aside.

4. Mix yoghurt with garlic, juice of ½ lemon, salt and pepper. In a separate bowl toss halved tomatoes with oil, a splash of vinegar, salt and pepper.