A rolled Lamb shoulder roast is a budget piece of meat. Stick it in
the oven and 40 minutes later its done. However the outcome is
random. Some are ok and some are terrible. Rapidly rising meat
prices are something we have to live with. Growing active teenagers
put the weekly budget into a spin. Even the cheaper cuts aren't that
cheap. Brisket and chuck steak are through the roof. Quality mince
has almost become a luxury.
This recipe takes this really ordinary cut of meat and turns it into a family favourite roast. Seriously, it is that good. Juicy tender lamb full of flavour and fat. Great served hot and just as good in thin slices the next day for sandwiches. Doesn't need a gravy or condiments.
Over a few days the lemon juice par cooks the meat and infuses it with moisture and oil. All the marinade will be absorbed into the meat. Grilling is not something we see a lot of anymore. Kind of old technique but in this recipe it works a treat. Get a char going on that fat and see the flavour meter rise.
Ingredients
1kg Lamb Shoulder Rolled Roast
Marinade::
100ml Lemon Juice
75ml Peanut Oil
2 Tbs Dried Herbs (Rosemary, Thyme, Tarragon mix)
Garlic 8 cloves (knob) crushed
1/2 Tbs cracked Black Pepper
1/2 Tbs Sweet Parika Powder
Rub::
2 Tbs Sweet Paprika
Method::
To make the marinade combine all elements and blitz in a mini food processor.
Cut the strings and unroll the lamb shoulder.
Butterfly by cutting where needed to roll out flat and get something near a flat piece meat. Don't be too fussy. Trim and score the fat side. Spike with a wooden skewer or similar all over. I use a corn cob holder which has 2 spikes the right size. I count 100 stabs per side. That's 400 little holes.
Coat both sides with the marinade. Set in a shallow tray and cover with cling wrap or vaccuum seal. Refrigerate for a week.
On the day::
Set on the bench in the shallow baking tray and generously coat both sides with sweet paprika powder. Stand 1 hour or so.
Set a rack on the second lowest height setting and grill in the shallow tray on high heat.
Grill the underneath first for 9 minutes
Grill the Top (Fat side) for 10 minutes. This is rare to medium rare. Cook minutes longer if you desire.
Rest covered with foil for 30 minutes. Soon the excess juices over and carve at the table.
This recipe takes this really ordinary cut of meat and turns it into a family favourite roast. Seriously, it is that good. Juicy tender lamb full of flavour and fat. Great served hot and just as good in thin slices the next day for sandwiches. Doesn't need a gravy or condiments.
Over a few days the lemon juice par cooks the meat and infuses it with moisture and oil. All the marinade will be absorbed into the meat. Grilling is not something we see a lot of anymore. Kind of old technique but in this recipe it works a treat. Get a char going on that fat and see the flavour meter rise.
Ingredients
1kg Lamb Shoulder Rolled Roast
Marinade::
100ml Lemon Juice
75ml Peanut Oil
2 Tbs Dried Herbs (Rosemary, Thyme, Tarragon mix)
Garlic 8 cloves (knob) crushed
1/2 Tbs cracked Black Pepper
1/2 Tbs Sweet Parika Powder
Rub::
2 Tbs Sweet Paprika
Method::
To make the marinade combine all elements and blitz in a mini food processor.
Cut the strings and unroll the lamb shoulder.
Butterfly by cutting where needed to roll out flat and get something near a flat piece meat. Don't be too fussy. Trim and score the fat side. Spike with a wooden skewer or similar all over. I use a corn cob holder which has 2 spikes the right size. I count 100 stabs per side. That's 400 little holes.
Coat both sides with the marinade. Set in a shallow tray and cover with cling wrap or vaccuum seal. Refrigerate for a week.
On the day::
Set on the bench in the shallow baking tray and generously coat both sides with sweet paprika powder. Stand 1 hour or so.
Set a rack on the second lowest height setting and grill in the shallow tray on high heat.
Grill the underneath first for 9 minutes
Grill the Top (Fat side) for 10 minutes. This is rare to medium rare. Cook minutes longer if you desire.
Rest covered with foil for 30 minutes. Soon the excess juices over and carve at the table.
Butterflied Lamb Shoulder Roast
Great recipe for a Budget cut of Meat
Great recipe for a Budget cut of Meat
Scooter City Classic and New Recipes