Greek Style Lamb Flatty

We borrowed this recipe From Justin Bonello after trying it with him on one of our adventures to the Wild Coast of Southern Africa. Of all the cuts of lamb, Justin says he loves the shoulder most. To him, it’s the right balance of fat, sinew and meat. A deboned shoulder of lamb marinated Greek style, braaied over perfect coals, sliced and served straight off a wooden board with flatbreads and tzatziki is our idea of magic.

What you need:

1 shoulder of lamb, deboned

For the Herb Rub

1 handful dried origanum
½ a handful rock salt
1 handful grated Garlic
Juice of 5 lemons

For the Basting Sauce

1L lemon juice
1 handful dried origanum
1 handful coarse salt
1 handful crushed garlic

How to make it:

Mix the herb rub ingredients together then rub all over the lamb shoulder, then place the shoulder in a large roasting tin, cover, pop it in the fridge and leave to marinate overnight.

The next day, and once your coals are at a moderate heat, place the meat in a sandwich grid and braai slowly (approximately 45 minutes), continuously basting with the basting marinade. The lamb should be perfectly caramelised on the outside and pink (but not raw) on the inside. If you like yours more cooked than that (sacrilege!), braai it for longer.

Rest the meat for about 10 minutes before carving, then sprinkle over a pinch or two of coarse salt and add a last squeeze of lemon juice to freshen up the dish and cut through some of the fattiness of the meat.

Serve the sliced lamb with flatbreads and tzatziki.

For the tzatziki mix to taste yoghurt, grated and drained cucumber, garlic, salt and pepper.

Check out this recipe to learn how to make Justin’s famous yoghurt flatbreads