Makes enough for 1 x 2.6kg bone-in lamb shoulder Also delicious on lamb backstrap or cutlets
1 cup store-bought basil pesto
1 cup store-bought garlic dip
6 sprigs thyme, leaves picked
4 anchovy fillets, finely chopped
Finely grated zest of 1 lemon
Juice of ½ lemon
Sea salt and freshly cracked black pepper
RECIPE INSTRUCTIONS
1
Combine all marinade ingredients in a bowl, mix well.
2
Use a small, sharp knife to make multiple incisions all over the lamb. Place the lamb into a
large, non-reactive container (plastic or glass). Rub the marinade all over the lamb, cover
and refrigerate 4-6 hours to marinate.
