Summer roast lamb with tomato and caper marinade

Name: Summer roast lamb with tomato and caper marinade
Total time: 1 min
Ingredients: 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

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Total: 1 hours, 10 minutes

Author : Amanda James

capers lamb tomatoes

Summer roast lamb with tomato and caper marinade

Ingredients

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Instructions

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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.