← All recipes

🍽️ Rosemary Lamb Shoulder on the Grill

578 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Lamb shoulder (1 Lamb shoulder)
• 4 Garlic cloves
• 1 tbsp Honey
• 100 ml Olive oil
• 1 tbsp Coriander seeds
• 1 tbsp Mustard seeds
• 1 tbsp Peppercorns
• 2 sprigs Rosemary
• 3 sprigs Thyme
• Salt

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Score the rind (the fatty skin side) in a diamond pattern.
4. 4. Peel two garlic cloves.
5. 5. Slice these two cloves into thin slices.
6. 6. Insert the garlic slices deep into the cuts you made in the meat.
7. 7. Dice the remaining garlic very finely.
8. 8. Mix the finely diced garlic with honey and oil in a small bowl.
9. 9. Grind the coriander seeds, mustard seeds, and pepper coarsely using a mortar.
10. 10. Add the ground spices to the oil-honey mixture.
11. 11. Strip the fresh herbs from the stems.
12. 12. Chop the herbs roughly.
13. 13. Stir the chopped herbs into the spice oil mixture.
14. 14. Rub the lamb meat thoroughly with the spice oil mixture.
15. 15. Cover the meat and place it in the refrigerator for about 3 hours.
16. 16. Take the meat out of the refrigerator after the marinating time.
17. 17. Thread the meat onto a grill skewer.
18. 18. Lightly salt the meat on the outside.
19. 19. Preheat your grill to medium-low heat.
20. 20. Place the meat on the grill.
21. 21. Grill the meat for 1 to 1.5 hours.
22. 22. Turn the meat occasionally during the grilling time.
23. 23. Brush the meat repeatedly with the remaining oil in between.

Nutrition per serving

• kcal: 578
• Protein: 37 g · Fett/Fat: 47 g · Carbs: 3 g