Full of flavour and with plenty to share, lamb shoulders are an ideal cut for roasting on the BBQ

Preparation: 20 minutes (+15 minutes resting)

Cooking: 1 hour

Serves: 6

INGREDIENTS

• 1.2kg lamb shoulder, boned and rolled
• 2/3 cup Greek yoghurt
• 3 tbsp tandoori paste 2 tbsp lemon juice
• 1 1/2 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, crushed
• 200g butternut pumpkin, cooked, mashed
• 1 free-range egg, lightly beaten 
• 1 1/2 cups panko breadcrumbs
• 2 tbsp currants
• 1/3 cup mixed fresh herbs, finely chopped (mint, parsley, coriander)
• 60g goats cheese, crumbled
• 200g green beans, blanched
• 3 truss tomatoes, roughly chopped
• 2 cups baby spinach
• Juice of 1/2 lemon
  
  

COOKING TIPS

• Don’t forget to let your lamb rest before serving. A good rule of thumb is 1 minute per 100g.
• If you can’t find a boneless shoulder, try the leg.

METHOD

Preheat your barbecue to 200ºC with the hood closed. Keep an eye on the heat by using the temperature gauge on the hood.

At the same time, once the barbecue is heated to medium-high, cook steaks chops for 4 to 5 minutes each side, or until cooked to your liking with the hood closed. Set aside on a plate loosely covered with foil and rest for 10 minutes. Remember to close the lid to let the barbecue reheat back to 200ºC.

To make the stuffing, heat 1 tbsp olive oil in a large non-stick grill over medium heat. Add onion and garlic and cook for 4-5 minutes, or until softened. Place in a large bowl and cool slightly. Add the pumpkin, egg, breadcrumbs, currants, herbs and goats cheese, season and stir well to combine.

Lay the lamb, boned-out side up on a board. Spread with the stuffing, roll up the lamb and tie in intervals with kitchen twine to secure stuffing. Coat the lamb with the tandoori marinade and refrigerate for at least an hour, or overnight if time permits.

Roast the lamb in the barbecue for 45-55 minutes for rare, 55-65 minutes for medium, 65-75 minutes for well done. Continue to keep an eye on the temperature gauge on the hood to ensure the roast cooks properly.

For the salad, combine the beans, tomato and baby spinach in a large bowl. Drizzle with remaining oil and lemon juice, season and toss to coat.

Slice lamb and serve with salad, pappadums, mango chutney, yoghurt and mint sprigs.

For additional recipes or for more inspiration visit BeefandLamb.com.au.