Grilled lamb shoulder over garlicky tomatoes
By Nothing Fancy by Alison Roman
Published on 14 January 2022
This dish is easy to throw together and the lamb shoulder is a delightfully forgiving cut on the grill – zero experience required. Throw the bread on the grill to warm up and catch a little char as the meat rests.Time and servings
35 minsTotal time
6Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 1 kg of very ripe tomatoes, sliced 2cm thick
- 2 tbsp of lemon juice, white or red wine vinegar
- 1 jar of aioli, optional to serve
- 1 greek yoghurt, optional to serve
- 12 anchovy fillets, finely chopped
- 60 ml of olive oil, plus extra for cooking
- 2 cloves of garlic, finely grated
- 1 jar of salsa verde, optional to serve
- 1.25 kg of boneless lamb shoulder
- 1 pack of flatbreads, optional to serve
Method
Step 1
Using a knife, separate the lamb shoulder where it naturally wants to separate, into three or four smaller pieces (almost like a few lamb steaks), to ensure even cooking on the grill.Step 2
Mix the anchovies and olive oil. Season the lamb with salt and pepper and smear the anchovy mixture over. Leave for at least 30 mins, uncovered and refrigerated.Step 3
Heat a griddle pan to medium-high. Alternatively, heat 2 tbsp olive oil in a large frying pan over medium-high heat.Step 4
Griddle the meat until deeply and evenly charred, 5-8 mins, depending on the thickness of each piece, flipping frequently to avoid burning. (Or sear in the pan until golden brown on all sides, 3-5 mins per side.) Transfer the lamb to a cutting board to rest for 10 mins.Step 5
Meanwhile, place the tomatoes on a large serving platter and season. Scatter with the garlic, sprinkle with the lemon juice or vinegar and set aside.Step 6
Thinly slice the meat and place immediately atop the tomatoes, letting the juices mingle. Sprinkle with flaky sea salt. If desired, serve with aioli, yogurt, salsa verde and flatbreads.