Shoulder of lamb over the coals


Ingredients 10
Servings 1
Minutes

Ingredients

Serving Change
  • MARINADE
  • 75
    ml
    sunflower or olive oil
  • 25
    ml
    dried origanum
  • 1
    onion, finely grated
  • 4
    cloves garlic, crushed
  • 20
    ml
    ground cumin (jeera)
  • 2
    ml
    black pepper
  • 1
    juice of a lemon
  • 1
    shoulder of lamb or leg of lamb, deboned
  • 125
    g
    butter (optional)
 

Method

 
Blend the ingredients for the marinade. Coat both sides of the shoulder of lamb with the mixture and marinate for 12 hours. Slowly braai the meat over the coals until done to taste. Baste frequently with the marinade. If using, heat the butter until it begins to brown, but do not let it burn. Slice the shoulder of lamb and season with the butter. Serve with Turkish pita bread and chopped mixed salad (see recipes).
 

Read more on: grill  |  lamb
 

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2016-12-01 14:56
 
 

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