I think the cut that is in use here is called a boneless (de-boned) lamb shoulder – but as so often before, translating cuts of meat is one of the most difficult things I know. Anyway, it’s a flat, broad piece where the ribs used to sit – and it’s still got the skin side on.
- Pink Floyd, Money
Go fire up the coal for the barbeque.
- Saga, Don’t Be Late
In a food processor / blender, mix: day-old bread, garlic, onion, rosemary, thyme, oregano, bay leaf, lemon zest, salt, pepper & oil. It should be turned into an aromatic, lovely smelling paste.
- Dion & The Belmonds, Runaround Sue
- Peggy Lee, Fever
Lay the meat skin side down and spread the yummy paste all over it. The roll the meat from one end into a tight “sausage” and bind it.
- Eurythmics, Better To Have Lost In Love
Put the meat in the BBQ, keep it on full heat for a short while, then turn it down somewhat. Let it simmer there for 2 – 2 1/2 hours. Drip/brush some oil over it once in a while.
- Sailor, A Glass of Champagne
- Foreigner, I Want To Know What Love Is
We simply served it with a plain risotto. And red wine 🙂