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BBQ Butterfly Lamb Shoulder with Blistered Tomatoes

Kendra Phillips

Posted on November 04 2022

As the shoulder itself is varied in thickness, some pieces will be well done and other pieces slightly rarer, and parts quite rare. This is great to satisfy all types of people from this one cut. A butterfly lamb shoulder requires less cooking which is great for an easy, quick and delicious meal.

BBQ Butterfly Lamb Shoulder with Blistered Tomatoes 


1 x Butterfly Lamb Shoulder
3-4 Tblsp Curry Traders Indian BBQ rub
Oil of choice
1 x Lemon juiced
700g Truss Cherry Tomatoes stem on
1 Bulb of garlic separated and peeled


BBQ, baking tray, baking paper, aluminium foil, sunshine and cold beverage.
In a bowl add 3 – 4 heaped tablespoons of Curry Traders Indian Rub and combine with oil of choice and lemon juice. Add enough oil to the rub that will form enough paste to coat your lamb shoulder thickly, but also evenly. Set aside and marinade for at least 1 hour, or even better overnight.


  1.  Prepare your BBQ, it is your choice whether you like to cook over gas or coals and turn to high heat.
  2.  Line a baking tray with baking paper then add your truss cherry tomatoes and garlic cloves.
  3. Drizzle some oil over tomatoes and garlic and sprinkle with salt. Place baking tray on plate side of BBQ.
  4. Transfer your marinated lamb to the grill area, turn down the heat to low and start to sear for around 2 minutes on both sides.
  5. Then transfer your lamb shoulder to baking tray and cover with aluminium foil, or close the lid on your BBQ. I like to cover with the foil to retain the moisture. As all shoulders are at different weights and sizes, as a rough guide, roast the lamb for around 30 mins, remove foil and test the meat to see if it cooked to your liking.
  6. Let the lamb sit for 10 mins, the slice and serve. We recommend to enjoy it with a Summer salad of your choice alongside the cherry tomatoes, garlic and a big dollop of yoghurt, enjoy the sunshine and a cold beverage.