This brilliant butterflied BBQ lamb shoulder recipe was first cooked for me by my good friend Nichola. It’s ideal for the barbecue grill and has a wonderfully tasty marinade.
Butterflied shoulder of lamb to me is pure man, meat and fire. There's no bones to worry about, just a big hunk of meat slapped on the grill, cooked and carved in thick slices. Pure indulgence!
The roots of this recipe must lie in Spain because it’s heavy on paprika and with chilli and garlic to complete the mix it’s got to be a winner. There’s more paprika in the sauce and the combination of flavours achieved with the herbs is out of this world.
I’ve chosen to use a boned shoulder but you can butterfly a small leg and get equally good results. The shoulder holds slightly more fat than the leg and I think that it adds to the succulence of the joint, my missus however prefers to do this recipe with leg because it's more lean.
Well you can't please everybody can you?
Note:- If you don't fancy it then your butcher will take the bone out for you. Just explain to him / her that you want to then grill the meat as a slab on the barbecue and you should end up with a nice big hunk of meat that's about 2 inches thick in the most part.
10 mins (excluding butchery)
Marinade Time:- 2 hours
Cooking Time:- 30 mins
Total Time:- 2 hours 40 minutes
In addition to your boned out shoulder of lamb, you need the following:
TIP - Add the herbs to the sauce at the last minute so that they maintain their structure and don’t wilt.
Prepare the ingredients for the marinade in a jug.
Your butterflied lamb shoulder will be one thick slab but varying in thickness so with the skin side down, make some cuts into the deepest part of the lamb to create a greater surface area for the marinade to work.
Place the shoulder skin side down in a non metallic roasting tray, pour the marinade over and rub it into the lamb. Put the lamb to one side for a couple of hours whilst the marinade works it's magic.
Provided your lamb shoulder was refrigerated when you started you don't need to return it to the chiller during the marinade stage.
The coals on the barbecue grill need to be pretty hot and when ready slap the lamb on skin side down (beware the risk of flare up) and sear for 20 minutes. Flip it over and give it another 10 minutes.
It's a double edged sword whether to do skin side down first or not. The skin side has most of the fat which will melt in the heat and could cause a flare up. Conversely the skin protects the meat, keeping it more succulent and I think that this gives you better control over the cooking and you've more chance of having the lamb done to your liking - especially if you like it pink like me.
Cooking time will vary a little depending on how thick your piece of lamb is and of course how you like your lamb cooked. To ensure that the joint is cooked exactly how you like it, use a bbq thermometer and look for:-
When done to your liking, pop your BBQ lamb skin side down onto a carving board and prepare the finishing touch to this butterflied BBQ lamb shoulder recipe...the sauce. Just throw all the sauce ingredients into a jug and giving it a stir.
Pour some sauce over the lamb, carve in thick slices and save the rest of your sauce for your guests to pour over a slice.
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