Grilled Rosemary Lamb with Juicy Tomatoes
Lamb shoulder can not just for braising, the grilled lamb can be more tender and flavorful if you separate the shoulder into a few smaller-size pieces before marinating. If added some tomatoes, you will get more juicier flavor.
Lamb and Sauce
1 3.5 lb. boneless lamb shoulder
Kosher salt, freshly ground pepper
2 red onions
1 bunch rosemary
1 bunch oregano
¾ cup red wine vinegar
¼ cup extra-virgin olive oil
1 cup plain whole-milk Greek yogurt
¼ cup fresh lemon juice
1 garlic clove
Tomatoes and Assembly
5 large heirloom tomatoes (about 4 lb.)
Flaky sea salt
Freshly ground black pepper
3 Tbsp. fresh lemon juice, divided
1 red onion
Extra-virgin olive oil for drizzling
1.Place lamb shoulder on chopping board and cut side up. Use a sharp knife to separate the shoulder into small pieces along the natural seams which separates thin strips of fat and gaps. Transfer lamb to a baking dish and season all sides with salt and pepper.
2.Strip leaves from sprigs of oregano and half of rosemary. Finely grate garlic clove. Coarsely chopped 2 red onions.
3.Add rosemary leaves, oregano leaves and onions in a food processor, process until finely chopped. Set the remaining rosemary sprigs aside.
4.Add vinegar and oil into the processor until a coarse puree forms. Add salt and pepper into the marinade. Pour over lamb, making sure all sides are coated. Cover and let it marinade for 2-3 hours at room temperature.
5.Mix lemon juice, yogurt and garlic in a medium bowl. Season sauce with pepper and salt. Cover with plastic bag and chill until ready to use.
6.Slice heirloom tomatoes into ½"-thick rounds and arrange on a large platter an hour before starting to grill. Season with pepper and salt and drizzle with half of lemon juice. Top with onion, season with pepper and salt, and drizzle remaining lemon juice over. Top with the reserved rosemary sprigs and set aside.
7.Preheat the grill over medium heat. Place a piece of BBQ grill mat on the grate. And transfer the lamb with marinade on the BBQ grill mat. Grill for about 5 minutes until underside is well browned. Pour the remaining marinade over lamb, flip and continue to grill for 5 minutes until undersides turn brown. Make sure each side is charred and well browned.
8.Insert an instant-read thermometer into the center of each piece, when it reaches 140 degrees, it is perfect. When each piece of lamb cooks well, transfer to a platter, top with rosemary. Rest for 20-30 minutes.
9.Transfer lamb to a cutting board and tuck rosemary sprigs off to sides of platter. Use a long sharp life to slice lamb into very thin pieces and arrange on top of onion and tomatoes. Season with salt and drizzle with oil.
10.Drizzle sauce with oil and serve alongside lamb.