1.Combine lamb, seeds, paprika, garlic, vinegar and 2 tablespoons of the oil in a large bowl. Cover; refrigerate 15 minutes.
2.Preheat oven to 240°C (220°C fan-forced).
3.Combine fennel, onion and remaining oil in a large baking dish. Place lamb on vegetables; season. Roast, uncovered, 20 minutes.
4.Meanwhile, stir quince paste in a small saucepan over low heat until warmed.
5.Remove dish from oven; brush warm paste over lamb. Roast, uncovered, 20 minutes or until lamb is cooked as desired. Remove lamb from dish. Cover, stand 15 minutes.
6.Meanwhile, return vegetables to oven for another 15 minutes or until tender.
7.Serve lamb with vegetables and lemon wedges.
Not suitable to freeze. You can also marinate the lamb in a large resealable plastic bag. Quince paste can be warmed in a microwave-safe jug in a microwave oven. Quince paste is available from delicatessens and most major supermarkets.Note