Butterflied lamb shoulder, low-grilled
Preparation
Why this wine?
Good to know
Tips & insights
- Bring the butterflied shoulder to an even thickness before grilling so it cooks calmly and evenly.
- Blend the anchovies with garlic and rosemary into a paste and spread it into the scored cuts in the meat.
- Cook over low, indirect heat and give the shoulder a brief sear over direct embers only at the very end.
- Grill the lemon halves alongside and drizzle their juice over the meat only once it is resting.
- Let the meat rest for a few minutes before carving and slice against the grain.
Frequently Asked Questions
Which wine pairs with butterflied lamb shoulder?
The Sarabande. Its spicy depth absorbs the salty anchovy note and carries the slow-cooked lamb with quiet length. For something fresher, choose the Gigue, whose brighter, lively fruit highlights the grilled lemon and keeps the fat in balance.
How does the low-grilled shoulder stay juicy?
Cook it slowly over low, indirect heat until the connective tissue is tender, turning it only rarely. Give it colour over direct embers only at the very end. A resting period before carving redistributes the juices and keeps the meat tender.
Can I replace the anchovy seasoning?
If you dislike anchovies, replace them with a few capers or a robust olive paste; both bring the salty depth. The flavour becomes milder but stays within the Mediterranean register. The rosemary and garlic carry the character of the dish well regardless.
What side dish goes with it?
Braised white beans or oven potatoes with rosemary take up the roasting juices nicely. Grilled summer vegetables also keep the plate Mediterranean and light. Keep the side simple so the aromatic lamb and the anchovy butter stay at the centre.
