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Grilled lamb shoulder over garlicky tomatoes

Grilled lamb shoulder over garlicky tomatoes

Brought to you by: Nothing Fancy by Alison Roman
    6 serving

Prep time:

Cook time:

Serves: 6

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.
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  • 1¼ kg boneless lamb shoulder
  • 12 anchovy fillets, finely chopped
  • 60ml olive oil, plus extra for cooking
  • 1 kg very ripe tomatoes, sliced 2cm thick
  • 2 cloves garlic, finely grated
  • 2 tbsp lemon juice, white or red wine vinegar
  • 1 jar aioli, optional to serve
  • 1 greek yoghurt, optional to serve
  • 1 jar salsa verde, optional to serve
  • 1 pack flatbreads, optional to serve


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.

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