Marinated Butterflied Boneless Lamb Shoulder In Lemon and Parsley

Simple and elegant - just throw on the BBQ and serve.

Serves: 6
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


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.


*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.