RECIPE: Barbecued Lamb Shoulder
1.5kg lamb shoulder, boned
Juice of 1 lemon
1 tbsp dried oregano
Olive oil, for basting
Salt and pepper, to taste
Barbecued lemon wedges, to serve
1. Preheat the barbecue flat plate or chargrill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine the lemon juice and oregano, then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
2. Place the lamb on the barbecue, reduce the heat to moderately hot. Cook the first side of the lamb for 15 to 20 minutes, turn once with tongs and cook for a further 15 to 20
minutes. Cover the lamb loosely with foil and let it rest for 10 minutes before serving. Serve with Greek salad.