Butterflied shoulder of lamb with salsa verde

SERVES: 6 TIME TO MAKE: More than 2 hours

A great way to enjoy lamb, especially when camping.

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BRAAI RECIPES

INGREDIENTS

Main Ingredients

  • 1.5 kilograms lamb shoulder, butterflied
  • 1 dash salt and milled pepper, or to taste

Marinade

  • 1 half bulbs of garlic, peeled
  • 1 handful PnP flat-leaf parsley
  • 60 ml juice and zest of 1 lemon
  • 15 ml ground cumin
  • 60 ml PnP olive oil
  • 60 ml lukewarm water

Salsa verde

  • 1 handful PnP flat-leaf parsley
  • 1 handful PnP mint leaves
  • 10 ml dijon mustard
  • 1 PnP garlic clove, crushed
  • 5 ml PnP sugar, or xylitol
  • 45 ml PnP white wine vinegar
  • 60 ml PnP olive oil

METHOD

  • Season lamb.
  • Blitz marinade ingredients in a blender until smooth.
  • Pour over lamb, rub in and marinate for 2-4 hours.
  • Cook meat over medium hot coals until well browned but still pink in the centre.
  • Cover lightly with foil and rest for 10 minutes.
  • Pulse salsa verde ingredients together in a blender until roughly chopped.
  • Serve lamb thinly sliced with salsa verde.