Charcoal grilled shoulder of Lamb with Rosemary, Garlic & lemon
BBQ season may be a little way off but we think it’s worth firing it up over Easter for this wonderful Lamb Shoulder. This recipe is so simple and lets the flavours speak for themselves. The Lamb is from East Prawle and has grown on the salt laden Cliffs which comes through in the dish.
1 shoulder of lamb (2kg approx.)
1 head of garlic
1 bunch rosemary
4 tbsp. Rapeseed Oil
6 baking potatoes
1kg French Beans
20ml Mustard Dressing
Salt and Ground Pepper
- Break the garlic up into cloves and lightly crush, peel the lemons with a vegetable peeler (reserve the peeled lemons for later) and bruise the rosemary.
- Into a large container add the lamb along with the lemon zest, garlic, rosemary, ground pepper and a good splash of rapeseed oil.
- Massage the marinade into the Lamb to get the flavours going then cover and marinate in the fridge for at least 4 hours or overnight is best if possible.
A charcoal BBQ with a lid such as a Webber is best for whole joint cooking.
- Get the BBQ good and hot then let it burn down a little.
- Wrap the potatoes in foil with a little salt pepper and a splash of rapeseed oil
- Season the lamb with salt and seal it on all sides on the hot BBQ. Add the wrapped potatoes to the BBQ grill then put the lid on and almost completely close the vents to slow the fire down leave for about 20minues, checking that the fire is low and slow every now and again, then turn the lamb and potatoes and leave for another 20 minutes. Keep turning the lamb and potatoes every 20 minutes until it is tender juicy and almost falling apart. Total cooking time should be around 1 hour and 20 minutes.
- Just before the lamb is ready to take off add the reserved lemons to the grill for 2 minutes then cut in half and squeeze the juice over the lamb.
- Remove from the grill and let rest for 5 minutes before carving.
- Top and tail the beans and blanch in boiling salted water, drain then toss in the mustard dressing
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