Grilled shoulder of lamb from Boucherie Adélard Bélanger - Main dishes

Cooking time : 20 minutes

Marinate for 24 hours

Serve with a fresh salad and delicious seasonal vegetables!

The Boucherie Adélard Bélanger from Atwater Market has been around for nearly 90 years. Their history goes back a long way, which is why they're sharing one of their recipes for a tasty grill! To find out more about the butcher's shop, see their Family Portrait.

Ingredients

1 boneless shoulder of lamb (1 kg to 1.2 kg) butterflied from the Bergerie des Cantons (prepared by your wonderful butcher at Adélard Bélanger)

Marinade  

1 tablespoon chopped fresh thyme  
1 tablespoon chopped fresh chives  
1 tablespoon chopped fresh rosemary
1 tablespoon chopped flat-leaf parsley
1 /2 chopped red onion
3 thin slices of lemon  
A pinch of pepper  
Pinch of chilli flakes (to taste)
250 ml vegetable oil

Preparation

Mix all the ingredients for the marinade.  
Place the shoulder of lamb in an airtight dish and pour the marinade over it.  Close the dish and leave to marinate for 24 hours.   
Grill on a hot grill for about 10 minutes on each side.  
Leave to rest for a few minutes and cut into thin slices.

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