Slow Grilled Smoked Lamb Shoulder
- IngredientsIMG_9529
- 5 lb lamb shoulder bone-in
- 4-6 medium cloves garlic
- Two thumbs of fresh ginger (two pieces each the size of your thumb)
- 2 tsp salt
- 1/2 tbsp paprika or 1 tbsp chilli flakes if you want this spicy
- 1 tbsp ground turmeric
- 1 tbsp whole all spice
- 1 tbsp whole cumin or half ground cumin
- 1 tbsp whole black pepper or half ground black pepper
- Juice of half a large juicy lemon
- 2 tbsp olive oil
- Prepare the lamb shoulder by removing any of the silverskin. Leaving this on will leave a tough inedible covering. Using a paper towel helps to grip it.IMG_9343
- Score alongside the bonesIMG_9349
- On the top side score a diamond patternIMG_9350
- Take all the whole dry spices and place in a food processor and grind
- Peel the ginger and add to the food processor with the garlic cloves
- Add the lemon juice and olive oil
- Add the rest of the spices
- IMG_9353
- Slather the mixture evenly all over the lambIMG_9356
- Cover and let this sit in your fridge overnightIMG_9359
- The next day, remove from the fridge at least an hour before cooking. Do not go straight from fridge to BBQ.
- Smoke is optional, but if you are going to do it, put soak your wood chips for 30 minutes.
- Drain and place in a aluminum foil pack. Stab the pack a few times and place on top of your BBQ burner under the grate.
- Fire up your BBQ and when it's up to temperature, you want to use indirect slow heat, so turn off one of the burners.
- Place the lamb shoulder bone side down above the burner that is off.
- Keep an eye and make sure the temperature does not go over 325u0b0F.
- After two and a half hours, remove and let rest under a tent of foil for at least 10 minutes.IMG_9369
- Carve, serve and enjoy!
- IMG_9374
- IMG_9378
lamb shoulder bone, garlic, thumbs of fresh ginger, salt, paprika, ground turmeric, spice, cumin, black pepper, lemon, olive oil
Taken from www.epicurious.com/recipes/member/views/slow-grilled-smoked-lamb-shoulder-52515201 (may not work)