Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.
Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
Any leftover lamb can be used in a flatbread or wrap with salad for a delicious lunch. Or mix it up, dice any leftover lamb and make a salad bowl to go with any leftover tabouli, dips, pickles and flatbreads.
Get creative with your choice of Middle Eastern spice blend - you can also buy Baharat or Ras El Hanout spice blend at greengrocers and delis or make your own blend.
Try using quinoa or cous cous instead of burghul in the tabouli.