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https://www.lifestylefood.com.au/recipes/22084/barbecued-lamb-shoulder-with-a-greek-salad

LifestyleFOOD.com.au

Barbecued Lamb Shoulder with a Greek Salad

From backyard barbies to long lunches and Easter dinners, you can't beat this delicious BBQ lamb recipe.

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Ingredients

  • 1½ kg lamb shoulder, boned and butterflied

  • Juice of one lemon

  • 1 tablespoon dried oregano

  • 4 medium tomatoes, cut into chunks

  • 2 Lebanese cucumbers, cut into chunks

  • 12 kalamata olives

  • 100g feta, cubed

  • 4 tablespoons extra virgin olive oil

  • 1 teaspoon red wine vinegar

  • 10 mint leaves, finely chopped

  • Fresh oregano leaves and barbecued lemon wedges to serve

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    Combine the remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges.

  • Tips:

  • 1.

    Ask your butcher to bone and butterfly the leg of lamb for you.

  • 2.

    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.

  • 3.

    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.

Notes

This recipe is courtesy of Meat & Livestock Australia (MLA). For more info, go to www.beefandlamb.com.au

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