Marinated butterflied boneless lamb shoulder in lemon and parsley

Serves

Prep Time

Cook Time

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 & CUCUMBER SALAD

60ml (1/4 cup) Olive oil

1 tbs Ground cumin

1 x 400g Punnet baby heirloom tomatoes*, halved

2 Large Lebanese cucumbers, cut into 1cm pieces

1 tbs Small red onion, thinly sliced

2 tbsp Finely chopped oregano

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

Substitute baby heirloom tomatoes with baby cherry or grape tomatoes
Get your butcher to score the skin of your boneless butterflied lamb shoulder. This will help to marinate and impart more flavour.
If time permits, marinate lamb for 3 hours or overnight.
Alternatively, cook lamb on a lightly greased large char grill pan over high heat for 8 minutes on each side. Transfer to a oven tray and cook in a moderate oven for 15 minutes or until cooked to your liking.