Grilled shoulder of lamb

Grilled shoulder of lamb
500 g shoulder of lamb, cut into slices 2 cm thick
A sprig of fresh rosemary
2 garlic cloves
2 tbsp. rapeseed oil
Freshly ground pepper
Iodised salt
2 beef tomatoes
2 tsp. herb butter
Rinse the slices of lamb shoulder under cold running water, pat dry and top with rosemary and chopped garlic. Brush with rapeseed oil and season with pepper. Then place in a bowl and, if possible, marinate over night and prepare the next day. Then drain the slices of lamb shoulder slightly and cook on the grate of the hot barbecue grill. Turn occasionally before seasoning with iodised salt. Wash the tomatoes, remove the stalks, make a crosswise slit in the tops approx. 1 cm deep and fill with herb butter. Cook on the barbecue grill for around 8-10 minutes. Serve with grilled potatoes or garlic baguette.
Tip: lamb is rich in protein, potassium, magnesium, iron, vitamin B1 and niacin, and is very lean. As a result, you should really only use fresh meat from your own region. The low fat content means that the meat grows dry quickly during preparation. This can be prevented by short grilling or cooking times, a gentle heat and a little salt.
If using a barbecue grill with grill grate, we recommend that you place a grill tray underneath the latter.