Grilled lamb shoulder with rice and sauce

Serving: 4

Ingredients

• 1 Deboned Lamb shoulder

For the marinade:

• 2 tablespoons crushed garlic
• 1 tbsp paprika
• 2 tbsp honey
• 2 tsp cinnamon
• 2 tsp cumin
• 150ml olive oil
• 1 tbsp oregano
• black pepper and salt, to taste

Method

1. Put all the ingredients for the marinade together in a bowl, add the lamb necks and leave to marinade in the fridge for at least 2 hours.
2. Heat the oven to 150C. Place the shoulders with the marinades in an oven-proof Bain Marie. Cover with foil and put in the oven for 3 – 3 ½ hours.
3. Remove from the oven and cut into slices. Just before serving, place it back in the oven to warm up.
4. Use the lamb sauce to make a sauce to serve with the lamb.