Marinated Shoulder of Lamb
Take
1 whole shoulder of lamb, pierce with a knife allover. Marinade for 12-24 hours
in a mixture of Olive oil, lemon juice, wine, some balsamic vinegar, bay leaves,
garlic, onion, you can add thyme or oregano or rosemary instead of bay leaves.
When the BBQ is the right heat, cook on one side for 20 minutes then turn over,
remove and carve off cooked bits on both sides, now return to the BBQ and carry
on cooking, removing and carving as before.
Serve with Greek yoghurt mixed with chopped mint and garlic and a chilli and
tomato sauce.
Contributed by Lindsay 
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