Cutting lamb into small pieces makes it easier for the marinade to penetrate deep into the meat, and moreover, offers convenience for you to monitor the internal temperature. The recipe we bring here can yield 8 servings. 



Photo by Malidate Van from Pexels




Lamb and Sauce

1 3–4-lb. boneless lamb shoulder

Kosher salt, freshly ground pepper

2 red onions, coarsely chopped

1 bunch rosemary, leaves stripped from half of sprigs (about 1 cup)

1 bunch oregano, leaves stripped from sprigs (about 1 cup)

¾ cup red wine vinegar

¼ cup extra-virgin olive oil

1 cup plain whole-milk Greek yogurt

¼ cup fresh lemon juice

1 garlic clove, finely grated

Tomatoes and Assembly

5 beefsteak or large heirloom tomatoes (about 4 lb.)

Flaky sea salt

Freshly ground black pepper

3 Tbsp. fresh lemon juice, divided

1 red onion, halved, thinly sliced

Extra-virgin olive oil (for drizzling)




Prepare lamb. Lay lamb shoulder on a work surface and cut side up. Separate the shoulder into several small pieces along the natural seams using a sharp knife. It's recommended to cut it into 5 or 6 pieces of various sizes. Then transfer lamb to a glass baking dish and season generously on all sides with salt and pepper. 


Prepare marinade to season lamb. Pulse the following ingredients in a food processor until they are finely chopped: onions, rosemary leaves, and oregano leaves. Set aside the remaining rosemary sprigs. Add vinegar and oil and pulse until a coarse purée forms, and season marinade with salt and pepper. Finally, pour marinade over lamb and turn to coat. Cover and let it sit for 2-3 hours under room temperature. 


Prepare yogurt sauce. In a medium bowl mix yogurt, lemon juice, and garlic, and then season sauce with salt and pepper. Finally cover and chill until ready to use. 

Tips: Lamb can be seasoned 1 day in advance, then covered and kept in a fridge. Sauce can be made 8 hours in advance and also kept in a fridge. 


Prepare tomatoes. About half an hour before grilling, slice tomatoes into ½"-thick rounds and arrange on a large platter. Season with salt and pepper and then drizzle with half of lemon juice over it. Next top with onion, season with salt and pepper, and drizzle remaining lemon juice over it. Finally arrange reserved rosemary sprigs on top and set it aside. 


Set your grill at medium heat. Transfer larger pieces of lamb with marinade still on to grate and grill the meat for about 5 minutes, until underside is well browned. Spoon the remaining marinade over lamb and turn to keep grilling. Grill until lamb is charred in spots and well browned everywhere. During grilling, remember to turn every 5 minutes or whenever a flare-up shows up. 

After larger pieces have been cooked for about 15 minutes, add smaller pieces to grill and follow the same instructions except that they take less time to cook. The ideal doneness is medium, for which the temperature at the center of each piece should read 140°. You can start checking smaller pieces after 7-10 minutes, and you can expect the larger pieces to be finished in about 30 minutes. Then transfer each finished piece to reserved platter setting on top of rosemary. Let it sit for 20-30 minutes. 


Transfer lamb to a cutting board with rosemary sprigs being tucked off to sides of platter. Slice lamb into very thin pieces using a long sharp knife, and then arrange it on top of onion and tomatoes. Finally season with salt and drizzle with oil. 


Drizzle oil over yogurt sauce for serving. Time to enjoy!


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