BBQ Butterflied Lamb Shoulder With Chermoula

Try this tasty lamb recipe for your next BBQ!

This recipe does take a bit of prep work so we recommend reading ahead of time. Pair this juicy butterflied lamb shoulder with a greek salad for a real show-stopper meal!

Ingredients

Chermoula

• 2 tbsp ground cumin
• 1 tsp ground coriander
• 4 tsp paprika
• 2 cup chopped fresh corriander (loosly packed cup)
• 2 cup chopped fresh parsley (loosly packed cup)
• 1 cup extra virgin olive oil
• 1/2 cup freshly squeezed lemon juice
• 8 garlic cloves, chopped
• 1 tsp salt
• 1/2 tsp cayenne pepper or to taste

Lamb

• Butterflied lamb shoulder about 1/2 kg

Instructions

1. In a frying pan place the cumin, coriander, and paprika cook over medium heat for 30-60 seconds, or until fragrant.
2. In a food processor add the ingredients from the frying pan and the rest of the chermoula ingredients and pulse until smooth.
3. Remove the butterflied lamb shoulder from the packaging and rub in the chermoula until fully coated.
4. With the lamb shoulder and remaining chermoula place into an airtight bag and marinate in the fridge for 2 hours or at least 30 minutes. If possible marinate overnight.
5. Heat the BBQ to medium-high heat and barbecue for about ¾ hour, turning frequently. or until the internal tempreture is 60-65c.
6. Cut in thick slices across the grain and serve.
7. Enjoy!