Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1.40kilograms Woolworths Cook butterflied lamb shoulder with rosemary & mint
- 2 tbs extra virgin olive oil
- 2 lemons (plus extra wedges to serve )
- 3/4 cup Greek-style yoghurt
- 2 tbs hulled tahini
- 1/2 bunch mint, leaves picked, finely chopped (plus extra leaves to serve )
- 1 small red onion, thinly sliced into rounds
- 4 small Lebanese bread rounds
- 180grams baby leaf salad with beetroot
Description
You'll be surprised how easy it is to make this succulent chargrilled lamb shoulder. Pair it with a zesty and creamy yoghurt, tahini and mint dressing.
Method
Step 1 of 4
Preheat barbecue grill or large chargrill pan over high heat. Place lamb in a baking dish, drizzle over oil and rub to coat.
Step 2 of 4
Place lamb, fat-side down, on grill, and reduce heat to medium-low. Cover with barbecue hood or loosely cover with foil. Cook lamb for 20 minutes each side for medium, or until cooked to your liking. Transfer to a large plate and cover loosely with foil. Rest for 10 minutes.
Step 3 of 4
Meanwhile, zest 1 lemon, then juice both lemons. Combine yoghurt, tahini, mint, zest, 3/4 of the lemon juice and 1 tbs water in a small bowl. Season with pepper. Set aside.
Step 4 of 4
Combine onion and remaining lemon juice in a small bowl. Season with pepper. Slice lamb and serve with bread, dressing, onion mixture, salad leaves, extra mint and extra lemon wedges.
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