Over high heat, in a large sauté pan, drizzle some oil and add the minced. Season well with salt and pepper. Cook for 4-5 minutes until well coloured.
Add the onion, garlic, yellow pepper, mushroom, and sauté for a further 2-3 minutes.
Then, stir in the sumac, chilli flakes and pour in the wine, and salsa. Combine and again bring to the boil. Reduce the heat to low, add a lid and simmer for a further 20 minutes until cooked through and the sauce has reduced to coat the back of the spoon.
In a bowl, combine the salad leaves and drizzle some lemon juice and olive oil. Toss and season well.
Serve the savoury lamb immediately with slices of bread and salad leaves.
