Servings: 6  
Preparation Time: 10 mins
Cooking Time: BBQ 40 mins or Oven 30/40 mins
Total Time: 1 hr 10 mins inc. resting time

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 of Parsley, chopped
• A small bunch of Mint, chopped
• A small bunch of Basil, chopped
• 1 Lemon, juiced
• 2 tbsp Olive oil

Instructions:

• Mix the marinade ingredients keeping aside a small handful of each of the herbs to finish
• Season the lamb well
• To BBQ, heat the coals & when the flames have died down, spread them to the sides of the grill & put a drip pan in the middle. This will allow the lamb to cook without flare-ups
• BBQ for 20 mins on each side. Or heat the oven to 220C/fan 200C/gas 7 & put the lamb in a baking dish skin-side up- Cook for 30-40 mins until a meat thermometer reads 60C in the thickest part (for pink meat)
• When the lamb is cooked put on a platter & spoon over the marinade
• Cover loosely with foil & rest for 20 mins. Slice & serve with the marinade, any juices & the remaining chopped herbs.