Slow cooked over coals until meltingly tender, this is the ultimate method to cook a timeless classic. Marinate the shoulder of lamb overnight with anchovies, garlic and rosemary to enhance the sweet flavour. Serve with buttered new potatoes for a summer Sunday lunch.
Cooking on the BBQ in a cast iron skillet allows the lamb to soak up the smokiness from the charcoal while retaining all of its juicy flavours in the pan. We recommend organic, grass-fed lamb for melt in the mouth meat.
Serves: 4-6
Prep Time: 15 minutes (plus overnight marinating)
Cooking Time: 2-2 ½ hours (approximately)
Ingredients:
- 2kg shoulder of lamb, deboned and butterflied
- 2 tbsp olive oil
- 6 anchovy fillets
- 3 garlic cloves, peeled and cut in slivers
- 1 large bunch of rosemary
- Black pepper
- 2 tbsp runny honey
- 50 ml dry sherry (optional)
You will need a large cast iron skillet and a BBQ with a lid.
Method:
- Using a small sharp knife, make deep incisions in the lamb surface.
- Place the olive oil and anchovy fillets in a small food processor and blitz to make a paste.
- Place the lamb shoulder in a shallow dish and rub with the paste. Insert the rosemary and garlic into the incisions. Add black pepper, drizzle over the honey and sherry and cover. Place in the fridge to marinate overnight.
- The following day, remove the lamb from the fridge two hours before you’re ready to cook, to reach room temperature.
- Preheat the BBQ. You will need plenty of coals to maintain the heat over a couple of hours.
- Place the skillet on the BBQ and preheat for 10 minutes.
- Add the lamb to the skillet and close the lid. Cook for approximately 2 to 2 ½ hours or until the lamb is tender. The meat when probed with a meat thermometer should reach 80C-85C.
- Open the lid and cook for approximately 10 minutes until the surface of the meat caramelises. Remove from the heat, cover and rest for at least ½ hour. To serve, simply pull apart with two forks and spoon over any juices.
