Ingredients

• 2kg/4lb 8oz leg of lamb
• sea salt and freshly ground black pepper
• 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
• 2 tbsp cumin seeds
• garlic oil
• for drizzling
• 300g/10½oz padron peppers
• 2 handfuls fine
• dried breadcrumbs
• 1 tbsp sumac
• 1 unwaxed lemon
• finely grated zest only
• 4 large peaches
• pitted and cut into 10 wedges
• 1 red onion
• thinly sliced
• 1 tbsp pul biber (Aleppo pepper) chilli flakes
• ½ lemon
• juice only
• extra virgin olive oil
• 200g/7oz feta
• crumbled
• small bunch fresh mint leaves
• cut into thin strips

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 (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.
• 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.
• Preheat the oven 220C/200C Fan/Gas 7.
• 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.)
• 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.
• 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.
• 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.