Grilled Lamb Shoulder Provencale
We’re in the middle of pretty big house renovations at the moment… so anything complicated in the kitchen has been ruled out.
Having taken on the project management role of the project, we are on-site pretty much every night and certainly every weekend whilst we connect the building dots.
Which of course means we are tired at night and cooking has naturally/unfortunately taken a backseat.
Hello marinated meat and BBQ.
And plenty of baked potatoes and salad.
I can’t say I am not enjoying the BBQ-ed meat phase and when baby #3 arrives in two or so months, I suspect the BBQ will go into overdrive.
This particular marinade is a keeper and will be used again over the coming months.
Nothing beats lamb on the BBQ and marinating in this overnight is awesome.
And certainly, nothing is more satisfying that putting meat in the fridge overnight to marinate. There is such a sense of accomplishment and cooking maturity/preparedness about it.
This marinade is why you do it.
1kg boneless lamb shoulder
⅓ cup olive oil
⅓ cup lemon juice
⅓ cup white wine
1 small onion, finely chopped
2 tbsp finely chopped parsley
1 garlic clove, crushed
1 bay leaf
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
½ tsp salt
Freshly cracked pepper
- Slice and open the lamb shoulder like a book; you want an even piece of meat to grill. Place in a large, zip-lock bag (or bowl) ready to marinate.
- Combine the rest of the ingredients and pour over the lamb, massaging the marinade into the lamb. Remove any air from the bag (or cover the bowl with cling wrap) and marinate in the fridge for at least 4 hours or overnight.
- Cook the lamb on a hot grill for 10 to 15 minutes per side. Baste with the reserved marinade often.
- Allow to rest, slice and serve.