Alison Roman’s Grilled lamb shoulder

This dish is impossibly easy to throw together, and lamb shoulder is a delightfully forgiving cut on the grill – zero experience required.

Serves 6-8


  • 1.25kg boneless lamb shoulder
  • 12 anchovy fillets, finely chopped
  • 60ml (¼ cup) olive oil, plus extra for cooking
  • salt and freshly ground black pepper
  • 1kg very ripe tomatoes, sliced 2cm thick
  • 4 green garlic stalks (garlic shoots), thinly sliced, or 2 garlic cloves, finely grated
  • 2 tbsp lemon juice, white wine vinegar or red wine vinegar
  • flaky sea salt
  • lemony aioli, full-fat Greek-style yoghurt or labne, to serve (optional)
  • salsa verde, to serve (optional)
  • flatbreads, to serve (optional)


1. Using a knife, separate the lamb shoulder where it naturally wants to separate, into three or four smaller pieces (almost like a few lamb steaks), to ensure even cooking on the grill.

2. Mix the anchovies and olive oil. Season the lamb with salt and pepper and smear the anchovy mixture over. Leave for at least 30 minutes, uncovered and refrigerated.

3. Heat a barbecue grill or chargrill pan to medium-high. (Alternatively, heat 2 tablespoons olive oil in a large cast-iron frypan over medium-high heat.)

4. Grill the meat on the hottest part of the grill until deeply and evenly charred, 5-8 minutes, depending on the thickness of each piece, flipping frequently to avoid burning. (Or sear in the frypan until golden brown on all sides, 3-5 minutes each side.) Transfer the lamb to a cutting board to rest for 10 minutes.

5. Meanwhile, place the tomatoes on a large serving platter and season with salt and pepper. Scatter with the garlic, sprinkle with the lemon juice and set aside.

6. Thinly slice the meat and place immediately atop the tomatoes, letting the juices mingle. Sprinkle with flaky salt.

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