Lamb
Elena DugganIngredients:
- 1 lamb shoulder, boneless 900-1300g
- 6 French shallots, roughly chopped
- 25g / 1bunch chopped sage
- 25g / 1bunch chopped thyme
- 2 Lemons, zest only, reserve juice
- 2 cloves garlic crushed
- 50g EVOO
- 6 Lebanese eggplant
- 6 Zucchini
Dressing
- 1lge red onion, finely diced
- 2lge tomatoes, finely diced
- 25g capers, losely chopped
- 2 gloves garlic, crushed
- 1 bunch basil, leaves only, finely chopped
- 1bunch Flat leaf parsley, finely chopped
- 100g EVOO
- 75g red wine vinegar
Method:
- Preheat the barbecue to high (or Griddle Pan)
- Prepare the marinade minimum 20 minutes, but up to 24 hours ahead of time is fine, either in a mortar and pestle or food processor, blitz the shallots, sage, thyme, lemon zest, garlic and slowly drizzle in the EVOO until well combined. Spread evenly all over the lamb on all sides, allow to sit at room temperature for 20 minutes before cooking.
- Slice eggplant and zucchini in halves or strips, brush with olive oil and season, set aside for cooking.
- Place lamb shoulder on barbecue, flipping twice throughout cooking (approx. 30 minutes) until internal temperature is 65º Celsius for medium rare. Allow meat to rest for ten minutes before carving.
- Whilst meat is resting, cook the vegetables over the barbecue, flipping once. When softened through and grill marks are visible, pile them onto a platter or board.
- Whilst vegetables are cooking, combine all dressing ingredients in a bowl and set aside to serve.
- Carve lamb into 1cm slices, place on top of vegetables and dress all, generously.
- Serve with yoghurt flatbread to fold and eat – no utensils necessary.
Our friends at Wine Selectors recommend pairing this dish with a Shiraz Durif or Durif.
Health Notes:
- Grain free
- Gluten free
- Dairy free
- Nut free
- Zero refined sugar/ low fructose
- Paleo friendly
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...
