Grilling & Feasting
Grilled shoulder of lamb
Ingredients:
- 500 g shoulder of lamb (boneless) (cut into 2cm slices)
- 1 twig of fresh rosemary
- 2 cloves of garlic
- 2 tbsp rape seed oil
- freshly ground pepper
- iodine salt
- 2 beefsteak tomatoes
- 2 tsp herb butter
How to make Grilled shoulder of lamb
Wash the slices of lamb under tap water, pat them dry and garnish all-around with rosemary and garlic slices. Brush with rape seed oil and season with pepper. Put in a bowl. The meat should be marinated over night. Let the marinade drip off on the next day, and place on the grill rack of the hot grill. Turn over in-between and season with iodine salt at the end. Wash the tomatoes, remove the stalk, cut the top crosswise about 1cm deep and fill with herb butter. Place on the grill for the last 8-10 minutes. This meat goes nicely with grilled potatoes or garlic baguette. HINT: Lamb meat has a lot of protein, potassium, magnesium, iron, vitamin B1, niacin and is very low-fat. You should therefore only use very fresh, local lamb meat. Because of the low fat content, the meat can go dry very quickly when cooked. This can be avoided by short cooking times, low heat settings and a little salt.