Summer Roast Lamb Recipe With Tomato and Caper Marinade

Summer roast lamb with tomato and caper marinade

  • 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



  • boneless leg of lamb 1.5kg, butterflied


  • 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


  • 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.

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