Spiced lamb leg with tahini garlic sauce and flatbreads

By Sabrina Ghayour From Saturday Kitchen Ingredients For the flatbreads 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt For the lamb 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed 6 tbsp plain yoghurt 3 fat garlic cloves, minced …