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Barbecued lamb shoulder with a Greek salad



Prep Time


Cook Time



1½ kglamb shoulder, boned and butterflied
juice of one lemon
1 tbspdried oregano
4medium tomatoes cut into chunks
2Lebanese cucumbers cut into chunks
12kalamata olives
100 gfeta, cubed
4 tbspextra virgin olive oil
1 tspred wine vinegar
10mint leaves, finely chopped
fresh oregano leaves and barbecued lemon wedges to serve


1Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine the lemon juice and oregano, then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
2Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.
3Combine remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges. Serve the Greek salad on the side.


Ask your butcher to bone and butterfly the leg of lamb for you.
Always rest lamb after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place.
To slow roast the lamb shoulder: Preheat the oven to 160ºC (see tips above). Combine the rind and juice of 1 lemon with 1 tbsp olive oil and 1 tbsp dried oregano, then rub over the lamb. Season lamb with pepper and salt. Place in roasting dish, cover dish with baking paper and foil, roast for 2-3 hours, remove paper and foil and roast for a further 30 mins to brown lamb. Serve with a Greek salad.

Recipe suggessions based on what you have in your fridge.

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