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Barbecued lamb shoulder with a Greek salad

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1.5 kg lamb shoulder, boned and butterflied
juice of one lemon
1 tbsp dried oregano
4 medium tomatoes cut into chunks
2 Lebanese cucumbers cut into chunks
12 kalamata olives
100 g feta, cubed
4 tbsp extra virgin olive oil
10 mint leaves, finely chopped
fresh oregano leaves and barbecued lemon wedges to serve


1 Preheat 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.
2 Place 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.
3 Combine 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.


1 Ask your butcher to bone and butterfly the leg of lamb for you.
2 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.
3 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.