Impress-your-guests Sunday lunch lamb

Recipe from: 26 August 2015
lchf,banting,recipes

Ingredients 15
Servings
Time
  • 1/2
    cup
    extra virgin olive oil
  • 100
    g
    capers, drained, roughly chopped
  • 1/2
    tsp
    crushed chilli flakes
  • zest and juice of 2 fresh lemons
  • 1
    Tbs
    fennel seeds, toasted and crushed
  • Himalayan salt and black pepper
  • 1
    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
  • MINT AND YOGHURT SAUCE:
  • 1/2
    cup
    fresh mint leaves, chopped
  • 1
    cup
    Greek style yoghurt
  • 1/2
    red onion, chopped
  • Himalayan salt and black pepper
 

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!.
 
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Read more on: lchf  |  banting  |  recipes
 

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