Name: Grilled Rosemary Lamb with Juicy Tomatoes
Yield: 8 servings
Ingredients: 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); 3/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 1 cup plain whole-milk Greek yogurt; 1/4 cup fresh lemon juice; 1 garlic clove, finely grated; 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)

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Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.

Recipe notes

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