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 6–8Recipe 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.
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