Rosemary Garlic Butterflied Lamb Shoulder

Lamb is a special dish in New Zealand, you will often come across a roast lamb dinner on Sundays all across the country.

Up until the 80’s sheep were the biggest export out of New Zealand until dairy took over. Still, there are around 40 million sheep in the country presently. That’s like 4 sheep to every person, wow.

A butterflied lamb shoulder doesn’t take much to prepare and cook so there should never be any excuse not to.

As there is no bone the cooking time is reduced to under an hour. There is no need to go overboard with preparing the lamb, my favourite is rosemary and crushed garlic with salt and pepper. Classic.

Of course I used the grill to cook, even though it is winter and dark, you really can’t beat cooking over fire.

Mashed potatoes are my favourite to serve alongside lamb so I gave Mike’s Planked Twice Baked Potatoes – they were awesome and I can see will be a regular feature on the grill for years to come, thanks mike.

Seriously, next time you’re at the butcher, ask them for butterflied lamb – it’s worth it. Check it out below.

butterflied lamb shoulder on the grill

butterflied lamb shoulder on the grill with planked mashed potatoes

butterflied lamb shoulder medium rare

Rosemary Garlic Butterfly Lamb Shoulder
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 sprigs fresh rosemary
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • Boneless lamb shoulder, butterflied
  • Salt
  • Pepper
Instructions
  1. Roughly chop the rosemary and crush the garlic and mix with the olive oil. Coat the lamb with the mixture and seal in a zip lock bag and let sit overnight or at least an hour before cooking
  2. Prepare the grill for medium indirect heat, 180°C / 350°F
  3. Season lamb with salt and pepper before adding to the grill
  4. Place lamb, skin side down and cook for 20 minutes, turn and cook for a further 20 minutes until the internal temperature is 60°C / 140°F for medium rare - cook further if desired.
  5. Remove from grill, wrap loosely in tin foil for 10 minutes before carving and serving.
Notes
Ideally you will prep the lamb the night before, but if you can't then please give it at least an hour before cooking

 

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6 comments

  1. Mike · June 11, 2015

    Scott – The lamb looks incredible…strike that, it looks perfect! I’m glad the potatoes were a hit!!

    Mike

    • Scott · June 11, 2015

      Thanks Mike! The potatoes were awesome, will be doing them again for sure!

  2. Nick Bell · June 11, 2015

    What size is the lamb cut, cooking with you is like brainsurgery with Micheal, jesus….

    • Scott · June 11, 2015

      a butterflied lamb shoulder is usually around 1.2kg – your butcher may vary 😉

  3. Sue K · June 11, 2015

    Which is it, a shoulder or a leg? Ingredients list specifies leg of lamb while everywhere else shoulder is referenced. Probably doesn’t make any difference, but seems the same cut should be referenced throughout.

    • Scott · June 11, 2015

      Sorry about that – shoulder here!