Method:
1 Preheat oven 200°C fan-forced.
2 Combine lemon juice, garlic, rosemary, thyme, oregano and salt and pepper in a bowl, add lamb and turn to coat. Marinate for 5 minutes or longer if time permits.
3 Heat oil in a large frying pan, add lamb and cook for 5 minutes turn and transfer to the oven and roast for 15 minutes for medium-rare or until cooked to your liking.
4 For the chopped lemon sauce, peel the lemon rind and remove the pith. Slice rind into thin strips and finely dice the flesh.  Heat oil in a frying pan over medium heat, add lemon rind and flesh, anchovies, chilli and capers and cook for 5-6 minutes or until sauce thickens a little. 
5 Place lamb on a plate, pour over chopped lemon sauce, serve