Place all the marinade ingredients into bowl, mix well.
Cover the leg of lamb and leave to marinate overnight on a tray.
Remove it from the fridge 1 hr before cooking.
Place the lamb on a tray, attach the food sensor to the oven and insert it into the thickest part of the lamb. Using the “food sensor” program select how you would like the lamb to be cooked.
Remove the lamb from the oven and leave to rest for 20minuts before carving.
To make the raita, mix the yoghurt, mint jelly and lime zest together.
To make the ultra-quick flat breads:
Place the flour in a large bowl. Add the salt, olive oil and nigella seeds with enough water to bring together to form a soft dough. There is no need to knead.
Divide in to 8 balls and roughly roll out into discs on a floured work surface about 1 cm thick.
Preheat a dry frying pan and add them one at a time. Cook for 2 minutes or until the edges start to look cooked then turn over and cook for a further minute on the other side.
Keep warm in a warm oven and repeat.
Once they are all cooked, brush one side with butter and serve.
To make the cucumber and tomato salad:
Place the onion slices in a bowl and break then up. Squeeze over the juice of an orange and leave to stand for 30 minutes – this takes out the sharp taste of onion. Then drain.
Place the cherry tomatoes, cucumber, spinach and onion in a bowl.
In a small bowl whisk together the lemon juice, cumin seeds, garlic, chilli and oil.
Pour the dressing pour the dressing over the salad and serve with the lamb.