Marinated Butterflied Boneless Lamb Shoulder in Lemon and Parsley

Make your Christmas Special with Lamb

For the best roast this Christmas, We Love Our Lamb has developed this delicious recipe to help you create a standout dish for your festive spread.

A simple, yet impressive roast that will make your Christmas extra special.

 

No matter your guests' background or dietary requirements, lamb is the meat that everyone can eat. These recipes feature an array of cuts that can all be cooked to create a deliciously tender roast, guaranteed to keep everyone happy at the table.

Preparation: 25 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients

1½kg 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:

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp ground cumin
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

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, vinegar and 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.

Cooking Tips
Get your butcher to score the skin of your boneless butterflied lamb shoulder. This will help the cut soak up extra flavour when marinating and impart more flavour
Alternatively, you can cook the butterflied lamb shoulder on a lightly greased large chargrill pan, over a high heat for 8 minutes on each side. Transfer to an oven tray and cook in a moderate oven for 15 minutes or until cooked to your liking