1 x 2 kg leg of lamb
2 dried ancho chillies (see tip)
½ teaspoon black peppercorns
1 teaspoon pink peppercorns
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon sweet smoked paprika
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 bunch of fresh oregano
4 cloves of garlic
2 fresh red chillies
HARISSA YOGHURT DRESSING
1-2 teaspoons harissa
500 g fat-free Greek yoghurt
1. Soak your dried chillies in a bowl of hot water for 10 minutes.
2. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell fragrant.
3. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
4. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
5. Remove from the fridge at least 30 minutes before you’re ready to cook.
6. Fire up your barbecue, then once hot, cook the meat for 30 to 40 minutes, or until medium, turning it every 10 minutes or so.
7. Transfer the lamb to a board and allow to rest for 15 minutes.
8. In a small bowl, stir the harissa through the yoghurt and season to taste.
9. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with a fresh green salad, yoghurt dressing and lemon halves on the side.