Summer Roast Lamb Recipe With Tomato and Caper Marinade

Summer roast lamb with tomato and caper marinade

Name: Summer roast lamb with tomato and caper marinade
Total time: 1 h 10 min
Yield: serves 6

1 hour 10 minutes
serves 6
Easy

Try our recipe for seasonal roast lamb with a fresh tomato and caper marinade. The marinade goes on while the lamb is resting and mixes with the juices to make a light summery sauce

*This recipe is gluten-free according to industry standards

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

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.