https://www.lifestylefood.com.au/recipes/23478/marinated-butterflied-boneless-lamb-shoulder-in-lemon-and-parsley

LifestyleFOOD.com.au

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

Ingredients

  • 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

Method

  • 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.

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