*This recipe is gluten-free according to industry standards
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Ingredients
- boneless leg of lamb 1.5kg, butterflied
MARINADE
- tomatoes 3, diced
- shallots 2 large or 4 small, finely chopped
- small capers 1 tbsp, rinsed
- parsley a small bunch, chopped
- mint a small bunch, chopped
- basil a small bunch, chopped
- lemon 1, juiced
- olive oil 2 tbsp
Method
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Step 1
Mix the marinade ingredients keeping aside a small handful of each of the herbs to finish. Season the lamb well.
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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).
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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.
Nutritional Information
- Kcals 465
- Fat 28.4g
- Saturates 10.8g
- Carbs 2.3g
- Sugars 1.8g
- Fibre 1.1g
- Protein 49.5g
- Salt 0.3g
