INGREDIENTS
- 2kg leg of lamb
- sea salt
- freshly ground black pepper
For the marinade
- 200g Greek yoghurt
- 4 tsp fenugreek seeds, dry-toasted and crushed
- 3 tbsp rose harissa
- 3 makrut lime leaves
- 2 tsp ground turmeric
- 4 large garlic cloves, crushed
- 1 lime, finely grated zest and juice:
- 2 tbsp ghee or vegetable oil
For the peppers
- 2 tbsp cumin seeds
- garlic oil, for drizzling
- 300g padron peppers
- 2 handfuls fine, crisp crumbs
- 1 tbsp sumac: 1 tbsp sumac
- 1 unwaxed lemon, finely grated zest only
For the salad
- 4 large peaches, pitted and cut into 10 wedges
- 1 red onion, thinly sliced
- 1 tbsp chilli flakes
DIRECTIONS
- Using a sharp knife, cut three slashes in the top of the lamb and two on the underside.
Line a large baking tray with baking paper. Mix together all the marinade ingredients in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste. - Place the lamb on the baking tray and massage in the paste.
Cover and place in the fridge for at least 1 hour, or preferably overnight. - Preheat the oven 200C Fan
- Put the lamb in the oven and immediately reduce the temperature to170C Fan.
- Roast for 1 hour.
- Meanwhile, to make the peppers, place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate. Mix the crisp crumbs and add the sumac and lemon zest, then scatter it over the peppers.
- Put the peaches, red onion, chilli flakes, lemon juice and a good drizzle of olive oil in a mixing bowl. Season generously with salt and pepper and mix well. Transfer to a serving dish and scatter over the feta and mint.
- Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving.
- Carve the lamb into thick slices and serve alongside the peppers and salad.