Preparation: 25 minutes plus marinating and resting
Cooking: 30 minutes
1.5kg 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 & CUCUMBER SALAD
60ml (1/4 cup) olive oil
2 tbs balsamic vinegar
1 tsp ground cumin
1 x 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
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.
HINTS & TIPS
*Substitute baby heirloom tomatoes with baby cherry or grape tomatoes
*Get your butcher to score the skin of your boneless butterflied lamb shoulder. This will help to marinate and impart more flavour.
*If time permits, marinate lamb for 3 hours or overnight.
*Alternatively, cook lamb on a lightly greased large char grill pan over high heat for 8 minutes on each side. Transfer to a oven tray and cook in a moderate oven for 15 minutes or until cooked to your liking.