Valentine Warner's grilled aromatic shoulder of lamb recipe is great on the barbecue. Enjoy with a fruity glass of red wine. Nutrition: per serving Calories 313kcals Fat 16.6g (7g saturated) Protein 41g Carbohydrates 1.1g (0.1g sugar) Fibre 0.1g Salt 1.2g Save Rate Ingredients 1 tbsp coriander seeds ½ tbsp cumin seeds ½ tbsp fennel seeds No.1 For Outdoor Cooking Recipes Home Lamb BBQ Lamb Shoulder Butterflied BBQ Lamb Shoulder Recipe This brilliant butterflied BBQ lamb shoulder recipe was first cooked for me by my good friend Nichola. It's ideal for the barbecue grill and has a wonderfully tasty marinade. Butterflied shoulder of lamb to me is pure man, meat and fire.
Lamb shoulder on the BBQ Hungry for More
Setting up your smoker Monitoring your lamb during the cook Resting and serving your lamb shoulder Smoked lamb shoulder recipe Preparing the lamb shoulder and rub So long as you've purchased a good quality lamb shoulder (look for New Zealand or Australian lamb if you can get it) there isn't a whole lot you need to do to get it ready. Tougher cuts of lamb that are high in fat, such as shoulder, breast or neck, are great for mincing up and making all sorts of barbecued delights - lamb kofte, burgers, seekh kebabs, or homemade merguez sausages if you're feeling adventurous. Barbecued lamb Recipe Collection Barbecued lamb, smoky aubergine and feta wraps by Helen Graves Yes! You can indeed smoke a lamb shoulder! If you're a fan of lamb, this lamb shoulder is amazing for a BBQ dinner or weekend cookout. The slow smoke imparts a lot of smoky BBQ flavor to the lamb, and the addition of my lemon butter BBQ sauce makes for a killer meal you won't soon forget! Smoked Lamb Shoulder When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. 325 ˚F / 163 ˚C. 6. Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times. Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender.
Hepburns BBQ Butterflied Shoulder of Lamb, with Grilled Asparagus
Temper the meat (bring to room temperature) prior to placing it in the smoker. Use your local butcher to prep the shoulder for you. Use 3 to 5 oak wood chunks, which will be enough smoke for this 5- to 7-hour cook. Alternatively, use hickory or apple wood. And pellets if using a pellet smoker. Preheat a lidded barbecue to a moderate heat. Remove the lamb from the marinade and season liberally with salt and freshly ground black pepper. Put the lamb on the barbecue, skin side down,. Mince together the rosemary leaves, garlic, and lemon zest and transfer to a small bowl. Make six ½-inch (1.25cm) deep slits in the lamb shoulder. Insert as much of the rosemary mixture as you can in each slit. Mix the remaining mixture with the olive oil and rub it over the lamb shoulder. Let the lamb sit at room temperature for 2 hours up to. Instructions: 1. Mix the ingredients for the rub together in a mixing bowl, set aside. 2. Clean the lamb shoulder of any excess fat. Don't be too aggressive with the trimming, about ¼" is good for basting as the lamb smokes. 3. Rub the seasonings onto the shoulder all over. Press the rub onto the meat.
Whole Lamb Shoulder Roast with Home Made Rub Firebrand® BBQ
Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour. Once your barbecue has preheated to the set temperature (SmokeFire: 120°C), brush the cooking grills clean with a wire. BBQ Slow Braised Shoulder of Lamb with Red Wine and Rosemary A fantastic barbecue lamb dish using whole shoulder of lamb. The joint is marinated and slow cooked in a low oven for 3-4 hours and finished off on the barbecue. prep time 10 mins cook time 3 hours 20 minutes serves 8 people Share it with your friends Energy 527kcal Fat 30.7g Saturates
Set up the BBQ for indirect cooking at around 110C/225F and add a few (three or so) pieces of wood. Lamb has a strong, robust flavour so it can stand up to stronger smoking if thats what you prefer. Put the shoulder on the BBQ and smoke for three hours. 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.
Hepburns BBQ Butterflied Shoulder of Lamb, with Grilled Asparagus
Mix marinade ingredients in a large ziplock bag. Add lamb, massage bag well to get the marinade into all the meat cracks and crevices. Seal bag and marinate for 24 hours (3 hours minimum). Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking). The best cuts of lamb for grilling are going to be the rack/rib chop, loin chop, leg, rump, and shoulder. Trim Excess Exterior Fat. Some cuts of lamb may have some exterior fat around the edges. Go ahead and trim this off. The meat will remain tender without it.. To grill lamb properly using a two-zone method, the indirect zone of your grill.
