Crush together coriander, cayenne, cumin, cloves, pepper, cinnamon, allspice and sea salt and add ginger, bruised garlic, lemons and olive oil.  Marinate locally raised lamb loins in this mixture for at least 4 hours.

2 hours before dinner put together flat bread dough from flour, water, yeast, ghee, salt, yoghurt and Za’atar with sumac.  Let it rise until doubled, about 1 1/2 hours.  Roll or stretch by hand and bake in a lightly oiled pan at 400 degrees until brown on both sides (flip once), about 10 minutes.

Meanwhile, remove the lamb from the marinade and cut into 1 inch thick medallions.  Sauté in a little of the marinade with garlic over medium-high heat until cooked rare.  Transfer to side to keep warm (it will continue to cook off-heat).  Sauté fresh spinach and tomato wedges in same pan, season as you like.

To serve, alternate lamb medallions and tomato wedges on top of spinach, with flat bread, harissa and yoghurt on the side.

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