Grilled shoulder of lamb from Boucherie Adélard Bélanger

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
- 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.
Preparation
10 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!