Butterflied lamb shoulder & lemon potato wedges

Ask your PnP butcher to debone and butterfly the lamb for you or visit www.pnp.co.za/freshliving for a step-by-step guide.


Main Ingredients

  • 6 PnP garlic cloves
  • 80 ml fresh oregano, chopped
  • 45 ml coriander seeds, toasted
  • 60 ml freshly squeezed lemon juice and grated peel of 1 lemon
  • 1 PnP lemon peel, grated
  • 1 lamb shoulder, butterflied
  • 1 handful PnP flat-leaf parsley, for serving

Potato wedges

  • 10 medium PnP potatoes, peeled and quartered lengthways
  • 1 head PnP garlic
  • 1 medium lemon, thinly sliced
  • 1 cup PnP dry white wine
  • 1 glug PnP olive oil
  • 1 dash salt and milled pepper


  • Preheat oven to 180ºC.
  • Toss potatoes, garlic and lemon in a pan with wine andplenty of olive oil. Season.
  • Roast for 45-60 minutes or until liquid has evaporated and potatoes have softened and browned.
  • Grind garlic, oreganum, coriander seeds, lemon juice and peel with a pestle and mortar and grind well.
  • Open lamb out and rub meat all over with spice mixture.
  • Allow to marinate for at least 2 hours.
  • Season meat and cook under a preheated grill, or over medium-hot coals for about 6-7 minutes a side or until well charred but still slightly pink in the middle. Allow to rest for 15 minutes covered in foil.
  • Slice meat, scatter with parsley and serve with potato wedges.
Another good idea
  • Slow roast lamb by adding 1 cup (250ml) beef stock and ½ bottle (375ml) white wine, cover with foil and roast at 160°C for 4 hours. Remove foil and brown at 180°C for 15 minutes before serving.

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