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  4. Barbecued lamb shoulder with lentil and spinach salad
Barbecued lamb shoulder with lentil and spinach salad

Barbecued lamb shoulder with lentil and spinach salad

Serves

4

Prep Time

10

Cook Time

40

Ingredients

1.5 kg Lamb shoulder, boned and butterflied

1/3 cup Extra virgin olive oil

4 stalks Fresh thyme, leaves removed

3 stalks Fresh rosemary, leaves remove, roughly chopped

1 Small red onion, finely chopped

1 Small carrot, finely chopped

1 Stick of celery, finely chopped

2 Rashers bacon, finely chopped

400g Can lentils, drained, rinsed

2 tsp Dijon mustard

2 cups (60g) Baby spinach leaves

Method

  • 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 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.
  • 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 slicing.
  • While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard and remaining oil.
  • To serve, toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.
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