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Barbecued Lamb Shoulder with Lentil and Spinach Salad

A succulent lamb recipe for you to try at home!


  • 1½ kg lamb shoulder, boned and butterflied

  • ⅓ cup extra virgin olive oil

  • 4 stalks fresh thyme, leaves removed

  • 3 stalks fresh rosemary, leaves remove, roughly chopped

  • 1 small red onion, finely chopped

  • 1 small carrot, finely chopped

  • 1 stick of celery, finely chopped

  • 2 rashers bacon, finely chopped

  • 400 g can lentils, drained, rinsed

  • 2 tsp Dijon mustard

  • 1 tbsp red wine vinegar

  • 2 cups (60g) baby spinach leaves


  • 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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