NZ Premium Grass-Fed Lamb Shoulder, Roast Tied Boneless
Preparation Time: 10 mins Cooking Time: 40 mins Serving: 4
1 Lamb shoulder, butterflied
1 lemon, juiced
1 tbsp. dried oregano
4 ripe tomatoes, cut into chunks
2 Lebanese cucumbers, cut into chunks
12 kalamata olives
100g feta, cubed
4 tbsp. extra virgin olive oil
1 tsp. red wine vinegar
10 mint leaves, finely chopped
Preheat barbecue to hot. Make small incisions on the surface of the shoulder. Rub the lemon juice and oregano into the Lamb. Season with salt and pepper.
Barbecue the Lamb for 15 minutes on one side and then turn it over and cook for a further 15 minutes. Cover loosely and rest for 10 minutes.
Combine remaining ingredients to make a salad. Sliced the Lamb's shoulder and serve with the Greek salad.
Posted by Aussie Meat and for this fabulous recipe, we thank LifeStyle for the recipe link https://www.lifestylefood.com.au/recipes/14978/barbecued-butterflied-lamb-shoulder-with-greek-salad
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