I find that lamb is one of those animal products that is often criminally underused in the kitchen. I have no idea why; it’s delicious and tender, packed with protein, and readily available in most grocery stores. Yet still, most people tend to stick with the staple animal proteins like chicken, beef, and seafood. This roast lamb with tomato and caper salsa recipe might help turn the tide, however. Once you taste how juicy and tender a boneless leg of lamb is when roasted along with the homemade salsa, you’ll be skipping the chicken and beef and making a beeline straight for the lamb the next time you’re grocery shopping.
Lamb and Homemade Salsa – The Perfect Combination
It’s somewhat surprising to me just how niche eating lamb can be with a lot of people. I mean, it’s an excellent source of high-quality protein, it’s packed with essential vitamins and minerals like vitamin B12, iron, and zinc, and it’s flat-out delicious on top of it all. It’s a solid source of dietary fat as well, although, for this particular recipe, I like to trim the excess fat off my leg of lamb.
It’s not that I’m trying to avoid saturated fat, as I know by now that saturated animal fats in moderation can actually be beneficial (1), I just prefer a leaner cut of meat when roasting lamb.
Roasting a delicious juicy leg of lamb is only half of what’s required for this tasty recipe though. The homemade tomato salsa is really the star of the show here, and it can even be used in many other recipes as well to equally great effect. It has a distinctly Italian taste thanks to the ingredients used (tomatoes, capers, basil, parsley, and onion) that blends perfectly with the roasted lamb when they are served together.
- 2 pounds boneless leg of lamb, trimmed of excess fat
- salt, black pepper to taste
- 3 tomatoes, diced
- 2 spring onions, sliced
- 1 tbsp small capers, drained
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- ½ lemon, juiced
- 2 tbsp olive oil
- To make the salsa, mix all the ingredients, season to taste with salt and black pepper and set side.
- Preheat oven to 400ºF.
- Season the lamb with salt and black pepper and place on a baking pan.
- Cook for 40-50 minutes or until a meat thermometer inserted into thickest portion registers 130ºF (medium rare).
- Remove from the oven and put the lamb on a platter.
- Cover with foil and let it rest for 15 minutes.
- Slice and serve with the salsa.
PS. Lamb is incredibly tasty especially when cooked right and when paired with the right sauce. Be sure to have a look at our extensive database of lamb recipes for more meal ideas.
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
+ Make sure to sign up for our free newsletter to get our latest healthy recipes delivered weekly (it's free).