Slow Grilled Smoked Lamb Shoulder Food
GRILLED LAMB SHOULDER PROVENCALE
wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.
Provided by Derf2440
Categories Canadian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
SLOW GRILLED SMOKED LAMB SHOULDER
Categories Lamb
Number Of Ingredients 12
Steps:
- 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 325ºF. 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
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