Summer roast lamb with tomato and caper marinade
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1.5kg boneless leg of lambbutterflied
MARINADE
- 3 tomatoesdiced
- 2 large or 4 small shallotsfinely chopped
- 1 tbsp small capersrinsed
- a small bunch parsleychopped
- a small bunch mintchopped
- a small bunch basilchopped
- 1 lemonjuiced
- 2 tbsp olive oil
Nutrition: per serving
- kcal465low
- fat28.4g
- saturates10.8g
- carbs2.3g
- sugars1.8g
- fibre1.1g
- protein49.5g
- salt0.3g
Method
step 1
Mix the marinade ingredients keeping aside a small handful of each of the herbs to finish. Season the lamb well.
step 2
To BBQ, heat the coals and when the flames have died down, spread them to the sides of the grill and put a drip pan in the middle. This will allow the lamb to cook without flare-ups. BBQ for 20 minutes on each side. Or heat the oven to 220C/fan 200C/gas 7 and put the lamb in a baking dish skin-side up. Cook for 30-40 minutes until a meat thermometer reads 60C in the thickest part (for pink meat).
step 3
When the lamb is cooked put on a platter and spoon over the marinade. Cover loosely with foil and rest for 20 minutes. Slice and serve with the marinade, any juices and the remaining chopped herbs.
