Lamb with Tomato-Stuffed Capsicums

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I like the double cooking method (poaching then roasting) of hot-so-lean meats. (See Twice-cooked Pork and Olives on Pesto Mash.) This is good served cold the following day, so you could make it a day in advance for a picnic or buffet lunch.


  • 1.2 kg (2 ½ lb) lamb leg, bone in or boned and tied
  • 1 large onion, peeled and quartered
  • 1 bouquet garni
  • 6 cloves garlic, peeled 10 cm (4 in) stalk rosemary
  • 2 teaspoons salt
  • 1 red onion, peeled and diced
  • 4 red capsicums, halved lengthways and de-seeded
  • 8-12 smallish tomatoes, halved
  • 80 ml (2 ½ fl oz) extra virgin olive oil
  • 2 dessertspoons balsamic vinegar
  • salt and freshly ground black pepper


    Place lamb, onion, bouquet garni, 2 cloves of garlic and rosemary into a saucepan large enough to hold everything comfortably, cover with water and add 2 teaspoons salt. Bring to the boil and simmer 30 minutes.

    Turn the oven to 220°C/450°F/Gas Mark 6. Drain cooking liquid from the pan, place everything into a roasting dish and bake 15 minutes. Meanwhile, place some finely sliced garlic and diced red onion in each capsicum half. Add 2-3 tomato halves, cut-side up, to each one.

    Take lamb from the oven, drain off fat, discard vegetables and turn lamb over. Place capsicums in the dish and drizzle everything with olive oil and vinegar. Season with salt and pepper. Turn oven to 160°C/325°F/Gas Mark 3 and cook the lamb to whatever stage you like (about 15 minutes for medium). You may need to cook the capsicums slightly longer. Rest lamb for at least 30 minutes before carving.