From backyard barbies to long lunches and Easter dinners, you can't beat this delicious BBQ lamb recipe.
Preheat the barbecue to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross pattern. Combine the lemon juice and oregano, and then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
Place the lamb on the barbecue and reduce the 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 the lamb loosely with foil and rest it for 10 minutes before serving.
Combine the remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges.
Ask your butcher to bone and butterfly the leg of lamb for you.
Always rest the lamb after cooking. This gives the meat juices a chance to redistribute, giving a moist and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place.
To slow roast the lamb shoulder: Preheat the oven to 160ºC (see tips above). Combine the rind and juice of 1 lemon with 1 tbsp olive oil and 1 tbsp dried oregano, then rub over the lamb. Season the lamb with pepper and salt. Place in a roasting dish; cover the dish with baking paper and foil, roast for 2-3 hours, remove the paper and foil and roast for a further 30 minutes to brown the lamb. Serve with a Greek salad.
This recipe is courtesy of Meat & Livestock Australia (MLA). For more info, go to www.beefandlamb.com.au