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


  • 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


  • 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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