Try this delicious lamb shoulder recipe!


  • 1 large lamb shoulder- boned and butterflied into an evenly thick piece (about 2cm) by your butcher

  • Half cup mixed fresh herbs- parsley, thyme, rosemary- chopped

  • 4 cloves garlic, minced

  • 8 tbsp extra virgin olive oil

  • 6 anchovies, chopped

  • 1 tbsp large salted capers, well washed, rinsed, dried and roughly chopped

  • Half cup roughly chopped green olive flesh

  • 2 tbsp red wine vinegar

  • Salt and pepper


  • 1.

    Mix olive oil, chopped herbs and garlic together; season with a little salt and several turns of pepper.

  • 2.

    Take half the mixture and rub into the piece of lamb shoulder. Place on a very hot grill (or in a hot pan) for 2 minutes on each side.

  • 3.

    Turn off and rest. Meanwhile, mix the anchovies, capers, olives and vinegar into the remaining herb and oil.

  • 4.

    Slice the grilled lamb shoulder and place on a serving plate.

  • 5.

    Spoon on the salsa, season a little more if needed and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 259kj
  • Fat Total 25g
  • Saturated Fat 5g
  • Protein 6g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 361mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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