This Australia Day, fire up the barbie and reach for some delicious mouth-watering lamb. 


  • 1.5kg boneless butterflied lamb shoulder, fat trimmed, skin on, scored

  • 125ml extra virgin olive oil

  • 3 cloves garlic, crushed

  • 1 preserved lemon, finely chopped

  • 1 cup loosely packed flat-leaf parsley, roughly chopped

  • Lemon wedges, sour cream and flat bread, to serve

  • Tomato and Cucumber Salad

  • 60ml (1/4 cup) olive oil

  • 2 tbsp balsamic vinegar

  • 1 tsp ground cumin

  • 1 x 400g punnet baby heirloom tomatoes, halved

  • 2 large Lebanese cucumbers, cut into 1cm pieces

  • 1 small red onion, thinly sliced

  • 2 tbsp finely chopped oregano


  • 1.

    To marinate lamb, place oil, garlic, lemon and parsley in a large bowl. Add lamb and toss to coat. Season to taste. Marinate for 15 minutes.

  • 2.

    Preheat a lightly greased barbecue to high heat. Cook lamb, skin side down, for 10 minutes. Turn and cook for a further 5 minutes. Reduce heat to medium-low, cover with barbecue hood and cook for a further 12 minutes or until cooked to your liking. Transfer to a large platter, cover loosely with foil and rest for 10 minutes before carving, to serve.

  • 3.

    Meanwhile, to make tomato and cucumber salad, place oil, vinegar and cumin in a large bowl and whisk to combine. Add remaining ingredients and toss to combine. Season to taste.

  • 4.

    To serve, place salad in a large bowl and carved lamb on a large flat platter in the centre of the table. Serve with lemon wedges, sour cream and flat bread, on the side.

  • Tips:

  • 1.

    Substitute baby heirloom tomatoes with baby cherry or grape tomatoes

  • 2.

    Get your butcher to score the skin of your boneless butterflied lamb shoulder. This will help to marinate and impart more flavour.

  • 3.

    If time permits, marinate lamb for 3 hours or overnight.

  • 4.

    Alternatively, cook lamb on a lightly greased large char-grill pan over high heat for 8 minutes on each side. Transfer to an oven and cook in a moderate oven for 15 minutes or until cooked to your liking.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 949kj
  • Fat Total 82g
  • Saturated Fat 27g
  • Protein 43g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 164mg

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.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings