Serves 6–8

• ½ cup extra virgin olive oil
• 100g capers, drained, roughly chopped
• ½ tsp crushed chilli flakes
• zest and juice of 2 fresh lemons
• 1 tbsp fennel seeds, toasted and crushed
• Himalayan salt and black pepper
• 1 x 2kg leg of lamb, deboned, shank bone left in
• 10 garlic cloves, peeled and finely chopped
• 3 pimento peppers sliced, deseeded
• 1 orange, cut into halves or wedges

For mint and yoghurt sauce

• ½ cup fresh mint leaves, chopped
• 1 cup Greek style yoghurt
• ½ red onion, chopped
• Himalayan salt and black pepper

1 Preheat oven to 180ºC. In a small bowl, mix together the olive oil, capers, chilli flakes, lemon zest and juice, fennel seeds, salt and pepper. Stir well to combine.
2 Stuff lamb with garlic cloves then place in a shallow dish. Pour over marinade and marinate for 1 hour. Place lamb and marinade in a baking dish, with pimento peppers and orange wedges. Cover with foil and roast for 1 hour, remove foil and roast for another half an hour or until cooked to your liking.
3 For the mint and yoghurt sauce: Mix together all ingredients; season well.
4 Remove lamb from oven. Allow to rest for 20 minutes.

Words and image: Lose It! magazine