Barbecuing a whole lamb shoulder will result in medium rare to medium cooked meat. Resting for the required period creates a more tender, juicy and flavourful dish.
1.8 – 2 kg lamb shoulder, boned & butterflied
150 ml + more extra virgin olive oil
salt flakes & freshly cracked black pepper
¼ cup + extra rosemary, finely chopped
½ kg carrots, peeled & cut into chunks
¼ cup lemon juice
1 tsp + extra ground cumin
½ tsp ground cinnamon
1 tbsp red wine vinegar
2 tbsp tahini
2 – 3 tbsp hot water
1 cup Greek yoghurt
¼ cup fresh dill tips, to garnish
rosemary flowers (optional), to garnish
- Preheat the flat and open grills of a hooded barbecue.
- Season and rub a little extra virgin olive oil over the lamb. Place skin side down on the flat grill and brown on high for 5 minutes. Turn and brown the other side for 5 minutes.
- Place a cooling rack on the flat grill and lay the lamb on top. Turn the heat down to low and close the hood. Cook for 20 minutes.
- Brown again on the open grill on high for 3 – 5 minutes on each side. Transfer to a dish, sprinkle over the ¼ cup rosemary on both sides and cover with foil to rest 15 minutes.
- Boil the carrots in salted water until soft and then puree with the lemon juice, cumin, cinnamon, vinegar, tahini, seasoning, 150 ml extra virgin olive oil and 2 – 3 tbsp hot water to make a light soft puree.
- Thinly carve the lamb and then mix a little cold water into the yoghurt.
- Serve the lamb drizzled with the yoghurt and extra virgin olive oil, a dust of ground cumin, dollops of carrot sauce and garnished with chopped rosemary and flowers, dill tips and seasoning.