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http://www.lifestylefood.com.au/recipes/17359/barbecued-lamb-shoulder-with-lentil-and-spinach-salad

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Barbecued Lamb Shoulder with Lentil and Spinach Salad

A succulent lamb recipe for you to try at home!

Ingredients

Method

  • 1.

    Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.

  • 2.

    Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before slicing.

  • 3.

    While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard, vinegar and remaining oil.

  • 4.

    To serve, toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Barbecued Lamb Shoulder with Lentil and Spinach Salad.

 
 

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