Butterflied Lamb Shoulder

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

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.