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  • Banting, Main Dishes

    Impress-your-guests Sunday lunch lamb

    30 August 2014

    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

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