Butterflied lamb shoulder, low-grilled – anchovy & rosemary

Name: Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 people
Cuisine: French
Ingredients: 1 lamb shoulder, boned and butterflied (approx. 1.5 kg); 6 anchovy fillets; 3 sprigs of rosemary; 3 cloves of garlic; 2 organic lemons; 5 tbsp olive oil; coarse sea salt; aromatic pepper

A butterflied lamb shoulder, slow-cooked over indirect embers, with a marinade of anchovy and rosemary and grilled lemon. Low and slow, with umami depth.

Beef & Game Category

30 MIN Prep time

180 MIN Cook time

4 people Servings

Butterflied lamb shoulder, low-grilled – anchovy & rosemary

Preparation

Marinade

Finely chop the anchovies, rosemary and garlic and blend with olive oil and a little lemon zest into a paste.

Marinate

Rub the lamb shoulder with the paste and let it rest for at least 2 hours.

Grill low

Cook over indirect, gentle embers for about 2.5–3 hours, until the meat is tender and pulls apart easily.

Rest & serve

Briefly grill the halved lemons. Let the shoulder rest, carve coarsely and serve with the grilled lemon.

Why this wine?

With Sarabande:

The savoury depth of the Sarabande takes up the salty anchovy note and carries the slow-cooked lamb with a calm length.

With Gigue:

Gigue sets a brighter, livelier accent that highlights the grilled lemon.