Ok, this started as souvlaki but the weather was so good today that I really didn't want to be in the kitchen for any longer than I needed so the boned shoulder of lamb went on the barbie in one piece!
Get a butcher to bone the shoulder of lamb. Put it in a large bowl and add a good couple of glugs of extra virgin olive oil, the juice of half a lemon, a couple of pinches of dried oregano, a finely chopped clove of garlic, about a tablespoon of finely chopped fresh rosemary and a good seasoning with salt and pepper.
Leave to marinade for an hour or so while you get on with the accompaniments.
Take about a quarter of a cucumber, peel it and grate it into a bowl lined with a could of sheets of kitchen paper. Gather the edges of the paper together, pick it up and squeeze all the water out. Tip the drained, grated cucumber into a clean bowl and add a tub of Greek yoghurt. Add a pinch of dried oregano, some finely chopped fresh mint, a glug of olive oil, a finely chopped clove of garlic and a splash of white wine vinegar. Give it all a good mix and put in the fridge.
Get your barbeque going.
Meanwhile, boil up a couple of handfuls of new potatoes for about 18 minutes, drain them into a colander and add a splash of olive oil to the pan. Chuck in a handful of finely chopped mint and add the potatoes back to the pan. Swirl the lot around, coating the potatoes with the mint and tip them back into the colander.
Next, courgettes. Slice a large courgette into disks, about 1cm thick, line them up on a board, drizzle with olive oil and sprinkle with sea salt. Get a griddle pan over a high heat and when it's smoking hot, lay the courgettes in the pan in a single layer. Leave them for about 2 minutes then flip them over and cook for another 2 minutes. Squeeze over a wedge of lemon and turn off the heat. Remove the courgettes from the pan and lay on a plate lined with a sheet of kitchen paper to drain and sprinkle with freshly chopped mint.
Your barbeque should be just about the right temperature now, with the coals white. Lay the lamb onto the barbeque, skin side down.
Cook for about 5 minutes on the first side then turn the lamb and cook for another 5 minutes or so. Keep turning every couple of minutes to avoid burning until cooked to your liking and serve with the cooled potatoes and courgettes, the tzatziki, a nice feta salad and some warmed pitta.
If you can be bothered and want to turn this into souvlaki, cut the lamb into chunks and marinade as before. Threat onto skewers barbeque or grill until nicely charred around the edges.
Happy barbequeing!
The Bloke
Get a butcher to bone the shoulder of lamb. Put it in a large bowl and add a good couple of glugs of extra virgin olive oil, the juice of half a lemon, a couple of pinches of dried oregano, a finely chopped clove of garlic, about a tablespoon of finely chopped fresh rosemary and a good seasoning with salt and pepper.
Leave to marinade for an hour or so while you get on with the accompaniments.
Take about a quarter of a cucumber, peel it and grate it into a bowl lined with a could of sheets of kitchen paper. Gather the edges of the paper together, pick it up and squeeze all the water out. Tip the drained, grated cucumber into a clean bowl and add a tub of Greek yoghurt. Add a pinch of dried oregano, some finely chopped fresh mint, a glug of olive oil, a finely chopped clove of garlic and a splash of white wine vinegar. Give it all a good mix and put in the fridge.
Get your barbeque going.
Meanwhile, boil up a couple of handfuls of new potatoes for about 18 minutes, drain them into a colander and add a splash of olive oil to the pan. Chuck in a handful of finely chopped mint and add the potatoes back to the pan. Swirl the lot around, coating the potatoes with the mint and tip them back into the colander.
Next, courgettes. Slice a large courgette into disks, about 1cm thick, line them up on a board, drizzle with olive oil and sprinkle with sea salt. Get a griddle pan over a high heat and when it's smoking hot, lay the courgettes in the pan in a single layer. Leave them for about 2 minutes then flip them over and cook for another 2 minutes. Squeeze over a wedge of lemon and turn off the heat. Remove the courgettes from the pan and lay on a plate lined with a sheet of kitchen paper to drain and sprinkle with freshly chopped mint.
Your barbeque should be just about the right temperature now, with the coals white. Lay the lamb onto the barbeque, skin side down.
Cook for about 5 minutes on the first side then turn the lamb and cook for another 5 minutes or so. Keep turning every couple of minutes to avoid burning until cooked to your liking and serve with the cooled potatoes and courgettes, the tzatziki, a nice feta salad and some warmed pitta.
If you can be bothered and want to turn this into souvlaki, cut the lamb into chunks and marinade as before. Threat onto skewers barbeque or grill until nicely charred around the edges.
Happy barbequeing!
The Bloke
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