Barley and Lamb Stuffed Grape Leaves

Name: Barley and Lamb Stuffed Grape Leaves
Ingredients: 1 tablespoon unsalted butter; 1 garlic clove, minced; 1 teaspoon fine sea salt, divided; ½ cup pearled barley, rinsed; 2 cups boiling water; 2 tablespoons olive oil, plus more for brushing; 1 large shallot, finely chopped; 1 pound ground lamb; ¼ cup fresh oregano leaves, plus a few sprigs for garnish; 2 lemons, 1 zested and juiced, 1 thinly sliced; 2 tablespoons grated Pecorino Romano cheese; 40 large, tender grape leaves, stemmed and rinsed (see note); Coarse sea salt, for sprinkling; 1½ cups plain full-fat yogurt; ¼ cup pine nuts, toasted; ¼ cup sun-dried tomatoes, chopped; Olive oil; 2 tablespoons fresh oregano leaves