BUTTERFLIED LAMB SHOULDER & LEMON POTATO WEDGES
- Pick n Pay
- Sep 6, 2015
- 1 min read
SERVES: 4 TIME TO MAKE: MORE THAN 2 HOURS
INGREDIENTS 10 medium PnP potatoes, peeled and quartered lengthways 1 head PnP garlic clove 1 medium lemon, thinly sliced 1 cup PnP dry white wine 1 glug PnP Finest extra-virgin olive oil 1 dash PnP salt
LAMB
6 PnP garlic cloves 80 ml fresh oregano, chopped 45 ml coriander seeds, toasted 80 ml juice of 1 lemon 1 PnP lemon peel, grated 1 kilogram lamb shoulder, butterflied 1 tbsp PnP flat-leaf parsley, for serving
METHOD Preheat oven to 180ºC. Toss potatoes, garlic and lemon in a pan with wine andplenty of olive oil. Season. Roast for 45-60 minutes or until liquid has evaporated and potatoes have softened and browned. Grind garlic, oreganum, coriander seeds, lemon juice and peel with a pestle and mortar and grind well. Open lamb out and rub meat all over with spice mixture. Allow to marinate for at least 2 hours. Season meat and cook under a preheated grill, or over medium hot coals for about 6-7 minutes a side or until well charred but still slightly pink in the middle. Allow to rest for 15 minutes covered in foil. Slice meat, scatter with parsley and serve with potato wedges.
ANOTHER GOOD IDEA
Slow roast lamb by adding 1 cup (250ml) beef stock and ½ bottle (375ml) white wine, cover with foil and roast at 160°C for 4 hours. Remove foil and brown at 180°C for 15 minutes before serving.
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