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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 |
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