Olive Magazine
Summer Roast Lamb Recipe With Tomato and Caper Marinade

Summer roast lamb with tomato and caper marinade

Published: July 30, 2017 at 11:15 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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
Nutrition:
HighlightNutrientUnit
low inkcal465
fat28.4g
saturates10.8g
carbs2.3g
sugars1.8g
fibre1.1g
protein49.5g
salt0.3g
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Make this colourful summer roast lamb dish then discover how to cook the perfect roast leg of lamb and roast rack of lamb.

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.

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