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
- In a frying pan place the cumin, coriander, and paprika cook over medium heat for 30-60 seconds, or until fragrant.
- In a food processor add the ingredients from the frying pan and the rest of the chermoula ingredients and pulse until smooth.
- Remove the butterflied lamb shoulder from the packaging and rub in the chermoula until fully coated.
- 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.
- Heat the BBQ to medium-high heat and barbecue for about ¾ hour, turning frequently. or until the internal tempreture is 60-65c.
- Cut in thick slices across the grain and serve.
- Enjoy!
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