Mediterranean lamb with peppers

An alfresco take on your Christmas lamb that’s perfect for sharing.

  1 hour

Serves 8-10

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Salt and milled pepper 
  • 1 (about 1.5kg) rolled deboned leg of lamb, at room temperature 
  • Glug olive oil
  • 4 red peppers or Palermo peppers, halved
  • 1 tub (120g) PnP basil pesto
  • 1 packet (125g) fresh mozzarella cheese
Dry rub:
  • 4 tsp (20ml) cumin seeds
  • 2 tsp (10ml) coriander seeds
  • 1 Tbsp (15ml) smoked paprika
  • ½ Tbsp (7ml) sumac or za’atar
  • 1 tsp (5ml) brown sugar
  • ½ punnet (10g) fresh thyme, leaves picked
  • ½ tsp (7ml) garlic salt 
  • Grated peel of 2 lemons
For serving:
  • 4 packets (2s) PnP naan bread, toasted or heated 
  • Lemon wedges


  1. Preheat oven to 180°C. 
  2. Season lamb well. 
  3. Combine dry rub ingredients and coat meat with mixture. 
  4. Heat oil in a pan and sear meat all over.
  5. Place lamb in a roasting tray with peppers arranged around it.
  6. Roast for 25-30 minutes per kilogram for medium doneness. (We roasted our 1.5kg lamb for 45 minutes.) 
  7. Remove peppers after 25-30 minutes of roasting or once their edges blacken. 
  8. Set aside and keep warm.
  9. Remove lamb once done and rest for at least 10 minutes.
  10. Add dollops of pesto to peppers and dot with mozzarella cheese. 
  11. Serve sliced lamb and peppers with naan bread and lemon wedges on the side.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Braaied orange and sage turkey

A decadent twist on the classic roast turkey complete with a fragrant orange-and-sage butter. The perfect showstopper for your Christmas table this festive season.

Roasted sweet potato salad

Why stop at everyday potato salad? Make this roasted sweet potato salad instead for sweet and savoury flavours that’ll take your mains up a notch!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.