Garlic, red wine and rosemary BBQ lamb shoulder
Low and slow lamb shoulder recipe
4 - 6
Serves
15 mins
Prep Time
45 mins
Cook Time
Recipe author
James Smith "The Tattooed Butcher"
The combination of smoky, succulent barbecued lamb along with the complimentary flavours and textures of garlic, red wine, and rosemary are very hard to beat.
The combination of smoky, succulent barbecued lamb along with the complimentary flavours and textures of garlic, red wine, and rosemary are very hard to beat.
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Ingredients
BBQ lamb shoulder
1 Quality Mark lamb shoulder
i
butterflied, approx. 1-1.25kg
¼ cup olive oil
30g fresh rosemary
2 garlic cloves
chopped
¼ cup red wine
1 Tbsp salt
1 Tbsp black pepper
Method
BBQ lamb shoulder
1
Preheat BBQ to roughly 180°C.
2
Remove rosemary twigs from the stem and mix in a bowl with olive oil, garlic and wine.
3
Make some slight cuts across your lamb shoulder and then rub in some salt and pepper.
4
Place your lamb shoulder in the BBQ roughly 30cms away from the flame and baste both sides with your mixture (step two) before shutting the lid.
5
Cook on the BBQ for 20 minutes.
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6
Baste both sides of the lamb again before flipping the meat over and cooking for a further 20 minutes.
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7
Baste both sides of the lamb heavily for a third time and move the lamb over the flame and cook at a high temperature for 2-3 minutes per side.
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8
Remove lamb from BBQ and rest for 5 minutes before slicing.
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9
Slice the meat and pour any remaining basting sauce onto the meat before serving with your favourite sides.
Nutrition Information per Serving (239g)
This nutrition analysis is based on 6 serves and is for the BBQ lamb only.
Energy
1767kJ (422 kcal)
Protein
41.5g
Total Fat
27.3g
Saturated Fat
7.7g
Carbs
0.6g
Dietary Fibre
1.2g
Sodium
1469mg
Iron
2.8mg
Zinc
7.2mg
Vitamin B12
2.9µg
