Harrissa lamb with cumin-fried padron peppers and peach, feta and mint salad

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4-6

By Sabrina Ghayour

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
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