1-1.5kg lamb shoulder, broken down into 3-4 pieces for even cooking
12 anchovie fillets, finely chopped
1/4 cup olive oil
1kg ripe tomatoes, sliced 1cm thick
2 cloves garlic, thinly sliced
2 tbsp lemon juice
Method
Season the lamb (1-1.5kg) with salt and pepper, and rub in the achovies (12 anchovie fillets) and olive oil (1/4 cup). Let the lamb marinate at least 30mins (uncovered and refrigerated).
Heat up BBQ or grill to medium-high. Grill the lamb on the hottest part of the grill, flipping frequently to make sure nothing burns. Grill until charred deeply and evenly, ~8mins, depending on the thickness.
Transfer lamb to the cutting board, leaving it to rest for 10 minutes.
While waiting for the meat, place tomatoes (1kg) on a large serving platter and season with salt and pepper. Scatter with garlic (2 cloves) and lemon juice (2 tbsp).
Thinly slice the meat and place atop the tomatoes, letting the juices mingle.