Barbecued Lamb Shoulder With Black Dip Food

BARBECUED LAMB SHOULDER WITH BLACK DIP

Steps:

• Step 1: Generously season the lamb on all sides with salt and pepper. ShareTweetPin90 Shares Step 2: Prepare the basting sauce: Combine the water, vinegar, Worchestershire sauce, salt, lemon juice, and black pepper in a large saucepan and bring to a boil. Set aside. ShareTweetPin90 Shares Step 3: Prepare the black dip: Combine the water, Worchestershire sauce, vinegar, brown sugar, lemon juice, pepper, salts, garlic powder, MSG (if using) and allspice in a large saucepan, bring to a boil, and cook until richly flavored and slightly reduced, about 5 minutes. Transfer the sauce to a serving bowl and set aside to cool. ShareTweetPin90 Shares Step 4: Set up your smoker following the manufacturer's instructions and preheat to 250 degrees. Add the wood as specified by the manufacturer. ShareTweetPin90 Shares Step 5: Place the lamb, fat side up, on the grate over the drip pan away from the heat. ShareTweetPin90 Shares Step 6: Smoke the lamb until fall-off-the-bone tender and the internal temperature reaches 195 degrees, 8 to 10 hours. (The cooking time will depend on the size of the roast and heat of the grill.) Add charcoal and wood chunks as needed. Baste the lamb with the basting sauce every hour. If the lamb starts to burn, tent the meat with foil. If desired, transfer the lamb (wrapped in foil) to an insulated cooler to rest. In the meantime, brush the buns with melted butter and grill, cut sides down, until lightly toasted. ShareTweetPin90 Shares Step 7: Transfer the lamb to a cutting board. (Let it rest for at least 5 minutes if you did not rest it in a cooler.) Thinly slice it across the grain or finely chop it with a cleaver. Spoon half the dipping sauce over the meat. Serve the lamb on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dip on the side. ShareTweetPin90 Shares

BARBECUED GREEK LAMB WITH TZATZIKI

Steps:

• Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
• To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
• Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

GRILLED LAMB SHOULDER PROVENCALE

Steps:

• With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
• Open meat like a book, flatten with flat of knife.
• Trim membrane and any excess fat.
• Place lamb in heavy plastic bag and set in shallow dish.
• Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
• Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
• Marinate for at least 4 hours or overnight in refrigerator.
• Remove lamb from marinade, reserving marinade.
• Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
• To serve, slice lamb across the grain into 1/2 inch thick slices.