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
Ingredients: 1.5kg boneless leg of lamb butterflied; 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

Published: July 30, 2017 at 11:15 AM

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Serves 6

Easy

Total time: 1 hr and 10 mins

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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

Gluten free

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Alternatives

Complete the dish

Make this colourful summer roast lamb dish then discover how to cook the perfect roast leg of lamb and roast rack of lamb.

Ingredients

Nutrition

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

Nutrition: per serving

kcal465

low
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.

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