Sunday, 28 February 2016

Marinated Butterflied Shoulder of Lamb

Marinade ingredients-mint, rosemary, juice and rind of two lemon, 3 cloves of garlic-grated on a microplane, salt and pepper and two tablespoons of honey
Add combined marinade ingredients to the butterflied shoulder of lamb and marinade, overnight, if you can or as many hours as time allows


Ingredients

Butterflied shoulder of lamb
Zest and juice of 2 lemons
Good handful each of Rosemary and Mint, chopped finely
3 fat cloves of Garlic, grated on a microplane
2 tablespoons of honey
Good grind of salt and pepper

Method

Ask your butcher to butterfly a shoulder of lamb for you. Doing this cuts down the cooking time, all the flavours of the marinade are able to penetrate all the nooks and crannies and once cooked, slicing the meat is a breeze

Put the Butterflied shoulder of lamb in a big, non metallic bowl

Combine all the marinade ingredients and pour over lamb in a big bowl

Massage marinade into lamb making sure you get into all the nooks and crannies

Marinate overnight or as long as time allows

Preheat oven to 160 C

Turn marinated lamb into large lined baking tray

Cook long and slow till your liking. I like my lamb well cooked through but you cook it the way you like it. 

I served this lamb with a big tossed salad and crunchy golden roast potatoes for a family lunch which we had about a month ago. I just hadn't had a chance to post it here. 

So, over to you, what is your go to marinade for lamb?







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