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This laid-back recipe for grilled lamb  is easy to make and full of Mediterranean colour and flavour. Serve with warm flatbreads for a simple yet satisfying Sunday lunch.

Serves 6-8 Total Time 1 hr 30 mins


Get the ingredients here.

  • 1.25kg boneless lamb shoulder 
  • 12 anchovy fillets, finely chopped 
  • 60ml olive oil, plus extra for cooking 
  • 1kg very ripe tomatoes, sliced 2cm thick 
  • 2 garlic cloves, finely grated 
  • 2 tbsp lemon juice, white wine vinegar or red wine vinegar 

To Serve (Optional)

  • lemony aioli 
  • greek yoghurt or labneh salsa verde
  • flatbreads 


  1. Using a knife, separate the lamb shoulder where it naturally wants to separate, into three or four smaller pieces (almost like a few lamb steaks), to ensure even cooking on the grill. 
    2. Mix the anchovies and olive oil. Season the lamb with salt and pepper and smear the anchovy mixture over. Leave for at least 30 mins, uncovered and refrigerated. 
    3.Heat a griddle pan to medium-high. (Alternatively, heat 2 tbsp olive oil in a large frying pan over medium-high heat.)
    4. Griddle the meat until deeply and evenly charred, 5-8 mins, depending on the thickness of each piece, flipping frequently to avoid burning. (Or sear in the pan until golden brown on all sides, 3-5 mins per side.) Transfer the lamb to a cutting board to rest for 10 mins. 
    5. Meanwhile, place the tomatoes on a large serving platter and season. Scatter with the garlic, sprinkle with the lemon juice or vinegar and set aside. 
    6. Thinly slice the meat and place immediately atop the tomatoes, letting the juices mingle. Sprinkle with flaky sea salt. If desired, serve with aioli, yoghurt, salsa verde and flatbreads. 

COOK’S TIP: We highly recommend at least one or all three sauces. Throw the bread on the grill to warm up and catch a little char as the meat rests, to drag through the tomato-y, garlicky, lamby juices.

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