Barbecue Lamb Shoulder with Rosemary and Thyme

If it was possible to marry meat and herbs, then lamb and rosemary would make the perfect match. The moderately strong and refined aroma of rosemary emphasizes all the advantages of lamb and hides the disadvantages, if any.

Ingredients

• shoulder of lamb weighing about 1 kg
• 2-3 sprigs of rosemary and thyme
• 1/2 cup extra virgin olive oil
• 300 g natural yoghurt
• 3 cloves of garlic
• 2 tsp lemon juice
• a pinch of ground cumin
• salt, freshly ground black pepper

Directions

1. Chop the rosemary and thyme leaves. Remove any films and excess fat from the lamb shoulder. Sprinkle a spatula on all sides with herbs, rubbing them into the meat with your hands, place in a container, pour with olive oil and refrigerate for 3-4 hours.
2. Chop the garlic for the sauce. Combine yogurt with garlic, lemon juice, cumin, salt and freshly ground pepper. Place the prepared sauce in the refrigerator.
3. Remove the spatula from the refrigerator, let it “warm up”, 30 minutes, transfer to a metal sieve or colander, place it in a pot of boiling water, cover and cook for 40 minutes.
4. Then rub the spatula with the same oil in which it was pickled, and place on a well-heated and oiled wire rack. Cover and fry for about 20 minutes, turning once.
5. Serve with a well chilled sauce.