Barbecued Marinated Lamb Shoulder

This barbecued marinated lamb shoulder is all about simple ingredients working hard for you. The Smashed Avo Seasoning brings a bright mix of garlic, herbs and a hint of spice that soaks beautifully into the meat overnight. Once it hits the barbecue, you get a golden crust, a juicy centre and a fresh pop of lemon to finish. It’s the kind of dish that feels special without being fussy, perfect for a weekend barbecue or a relaxed family dinner.

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Barbecued Marinated Lamb Shoulder

Ingredients:

800 g boneless lamb shoulder, trimmed

2 garlic cloves, crushed

1 tablespoon Avohaven Smashed Avo Seasoning

1 tablespoon fresh thyme leaves, roughly chopped

⅓ cup lemon juice

⅓ cup extra virgin olive oil

Fresh thyme sprigs and lemon wedges, to serve

Instructions:

Combine the garlic, Smashed Avo Seasoning, chopped thyme, lemon juice and olive oil in a bowl. Add the lamb and coat it well on all sides. Place the meat and marinade into a container or zip-lock bag and chill for several hours or overnight.

30 minutes before you are ready to cook, take the lamb out of the fridge so it can warm up a bit while the barbecue heats. This helps it cook more evenly.

Heat your barbecue or a grill pan to a medium–high heat.

Shake off any excess marinade from the lamb and place it fat-side down on the barbecue or grill and cook until it gets a good colour, about 10 minutes. Turn it over and cook for roughly another 10 minutes for medium-rare, or leave it on longer to suit your preference.

Transfer the lamb to a warm plate and cover loosely with foil. Leave it for about 10 minutes so the juices settle and the meat stays tender.

Slice the lamb across the grain. Finish with fresh thyme sprigs and serve with lemon wedges to brighten everything up.