Serves: 8

Nutritional Information Per Serve:

  • Calories 494
  • Protein 21.9g
  • Carbs 5g
  • Fat Total 42g Saturated Fat 14.5g


  • 1kg lamb shoulder roast
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped rosemary
  • 2 tbsp chopped mint
  • 1 tbsp drained canned green peppercorns. chopped


  • 1 cup flat-leaf parsley
  • 1 cup coriander
  • 1/4 cup oregano
  • 1 bay leaf, finely chopped
  • 1 tbsp chopped rosemary
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp smoked paprika
  • pinch dried chilli flakes


  1. Untie and open lamb. Place in a large shallow glass or ceramic dish. Combine the wine, oil, garlic, rosemary, mint and peppercorns in a small bowl. Pour over lamb and turn to coat. Cover and place in the fridge for 4hrs or overnight to marinate.
  2. Preheat barbecue grill on high. Drain lamb and cook for 5 mins each side. Reduce heat to medium-low. Cover and cook for 10 mins for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 15 minutes to rest. Thickly slice.
  3. To make Chimichurri: Combine 1 cup chopped flat-leaf parsley, 1 cup chopped coriander, 1/4 cup chopped oregano, 1 finely chopped bay leaf, 1 tbsp chopped rosemary, 1/3 cup olive oil, 2 tbsp red wine vinegar, 2 tsp smoked paprika and a pinch of dried chilli flakes in a bowl. Season. Makes 1 1/2 cups.