Grilled shoulder of lamb from Boucherie Adélard Bélanger

Épaule d'agneau

Boucherie Adélard Bélanger et Fils in the 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!

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

  1. Mix all the ingredients for the marinade.  
  2. 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.  

  3. Grill on a hot grill for about 10 minutes on each side.  
  4. Leave to rest for a few minutes and cut into thin slices.
 
Preparation
30 minutes
Cooking
20 minutes
Servings
For 4
Category
Main dishes
Recipe by
La Boucherie Adélard Bélanger et Fils du Marché Atwater

To find out more about the butcher's shop, take a look at their family portrait!