Impress-your-guests Sunday lunch lamb

Lose It!
Rate this recipe
A brilliant Sunday lunch - and Banting to boot...

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

1/2 cup olive oil — extra virgin
100 g capers — drained and chopped
1/2 tsp dried chilli flakes
lemon — zest and juice
1 Tbs fennel — seeds, toasted and crushed
himalayan salt and black pepper
1 lamb — deboned leg
10 garlic — cloves, peeled and finely chopped
3 pimento peppers — sliced, deseeded
1 orange — wedges
MINT AND YOGHURT SAUCE:
1/2 cup fresh mint — chopped
1 cup yoghurt — Greek
1/2 red onion — chopped
himalayan salt and black pepper
Tap for ingredients
Tap for ingredients

Method:

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.

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.

For the mint and yoghurt sauce

Mix together all ingredients; season well.

Remove lamb from oven. Allow to rest for 20 minutes.

Serves 6–8

Recipe reprinted with permission of Lose It!.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.