Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Summer roast lamb with tomato and caper marinade
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1.5kg boneless leg of lamb, butterflied
MARINADE
- 3 tomatoes, diced
- 2 large or 4 small shallots, finely chopped
- 1 tbsp small capers, rinsed
- a small bunch parsley, chopped
- a small bunch mint, chopped
- a small bunch basil, chopped
- 1 lemon, juiced
- 2 tbsp olive oil
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.
