Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 4-6
Ingredients
- 2kg/4lb 8oz leg of lamb
- sea salt and freshly ground black pepper
For the marinade
- 200g/7oz Greek-style plain yoghurt
- 4 tsp fenugreek seeds, dry-toasted and crushed
- 3 tbsp rose harissa
- 3 kaffir 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/10½oz padron peppers
- 2 handfuls fine, dried, natural breadcrumbs (not golden)
- 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 pul biber chilli flakes
- ½ lemon, juice only
- extra virgin olive oil
- 200g/7oz feta, crumbled
- small bunch fresh mint leaves, cut into thin strips
Method
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Using a sharp knife, cut three slashes in the top of the lamb and two on the underside.
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Line a large baking tray with baking paper. Mix together all the marinade ingredients (you only need half the lime juice) in a bowl and season generously with salt and pepper. Transfer to a blender and blitz to form a smooth paste.
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Place the lamb on the baking tray and massage in the paste – especially into the slashes and around the bone areas. Cover and place in the fridge for at least 1 hour, or preferably overnight.
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Preheat the oven 220C/200C Fan/Gas 7.
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Put the lamb in the oven and immediately reduce the temperature to 190C/170C Fan/Gas 5. Roast for 1 hour. (Alternatively, cover the lamb with kitchen foil and slow-cook at 180C/160C Fan/Gas 4 for 4 hours.)
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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.
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Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers.
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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.
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Cover the lamb loosely with kitchen foil and allow to rest for 10 minutes before serving.
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Carve the lamb into thick slices and serve alongside the peppers and salad.
