Shoulder of lamb over the coals

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Lamb

By Food24 November 03 2009
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Ingredients (9)

MARINADE
75.00 ml sunflower oil — or olive oil
25.00 ml dried oregano
1.00 onion — finely grated
4.00 garlic — cloves, crushed
20.00 ml cumin — ground
2.00 ml freshly ground black pepper
1.00 lemon — juice only
1.00 lamb — shoulder, deboned
125.00 g butter — optional
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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).



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