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Barbecued Butterflied Lamb Shoulder with Greek Salad

Barbecued Butterflied Lamb Shoulder with Greek Salad
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A delicious lamb dish for everyone this Easter.

Serves 4

Ingredients

  • 1 lamb shoulder, butterflied
  • 1 lemon, juiced
  • 1 tbsp dried oregano
  • 4 ripe tomatoes , cut into chunks
  • 2 lebanese cucumbers, cut into chunks
  • 12 kalamata olives
  • 100g feta, cubed
  • 4 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 10 mint leaves, finely chopped
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Method

  1. Preheat barbecue to hot. Make small incisions on the surface of the shoulder. Rub the lemon juice and oregano into the Lamb. Season with salt and pepper.
  2. Barbecue the Lamb for 15 minutes on one side and then turn it over and cook for a further 15 minutes. Cover loosely and rest for 10 minutes.
  3. Combine remaining ingredients to make a salad. Sliced the Lamb shoulder and serve with the Greek salad.
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