Simos Mediterranean BBQ Lamb & Smashed potatoes
What you’ll need;
800g boneless lamb shoulder, trimmed & butterflied
2 garlic cloves, crushed
1 teaspoon Paprika
1 tablespoon fresh thyme leaves, roughly chopped, plus extra sprigs to serve
1 lemon sliced.
1/3 cup extra virgin olive oil
Salt + Pepper
Chargrilled lemon halves, to serve
800g medium diced potatoes
What to do.
1. Place lamb in a large sealed container
Add garlic, paprika, thyme, 1/2 of the lemon juice and 1/2 of the oil.
Rub well to coat & Refrigerate overnight
2. 24 hours later, pull the lamb out of the fridge and let it rest at room temperature for an hour.
3. Crank on the BBQ & The oven to 180 degrees. Whilst heating, chuck the potatoes in a pot of water and bring to the boil and cook for 20 minutes or until soft
4. Cook the lamb on a hot BBQ - about 20-30 minutes. Lamb should be cooked medium.
5. Whilst lamb is cooking, chuck the potatoes into a baking dish & using a fork smash & season with salt + pepper and paprika and bake for 20 minutes or until golden - *you can add cheese too.
6. Once lamb is cooked, let it rest for 10 minutes.
7. EAT! YUM.