Butterflied Lamb Shoulder

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With the guests at your anniversary

Ingredients

  • 2 lamb shoulders
  • salt with Moroccan spices
  • 12 sage leaves
  • 200

Method

Bone the lamb shoulders, butterfly them out flat and rub with the spiced salt. Finely slice the sage leaves, combine them with the olive oil, set aside at room temperature. Cut the eggplants into rounds.

Barbecue the lamb shoulders over gentle heat for 45 minutes.

Barbecue the rounds of eggplant for 3–4 minutes.

Serve everything with the sage oil.