Rub the lamb shoulder with olive oil, oregano, wine, and rosemary then marinate for at least 2 hours. Store in the fridge to keep it fresh.
In the meantime, place fresh dill, mint leaves, lemon juice and coconut cream process until smooth.
Transfer the creamy sauce to a container with a lid and store in the refrigerator.
After 2 hours, take the lamb shoulder out of the fridge and thaw at room temperature.
Preheat a grill over medium heat then arrange the marinated lamb shoulder on it.
Grill the lamb until the lamb is completely cooked.
Once it is done, remove the grilled lamb shoulder from the grill and place on a serving dish.
Top with creamy mint sauce then serve immediately.
Enjoy warm.