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Barbecued Butterflied Lamb Shoulder with Greek Salad

A delicious lamb dish for everyone this Easter.


  • 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


  • 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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