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Marinated butterflied boneless lamb shoulder in lemon and parsley

Marinated butterflied boneless lamb shoulder in lemon and parsley

Serves

6

Prep Time

25

Cook Time

30

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

Method

  • 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.

Tips

  • 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.
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