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); 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; 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)

This image may contain Dish Food Meal Platter Dinner Supper and Plant

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

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