I have been waiting patiently for my delivery of a whole lamb from Dragonfly Farms and boy oh boy was it worth the wait. Whenever I have lamb now it is difficult not to judge it against the beautiful pasture fed lamb that I get from Dragonfly Farms. Local Ontario lamb is way better than that New Zealand lamb and anyone who finds lamb to be too gamey or the texture of a woollen sweater I suggest you give local lamb a try.

I had guests coming over for a BBQ and I wanted to do something a little different with a lamb shoulder.  I decided on marinating it and then throwing it in the BBQ low and slow with some smoke.  It turned out spectacularly as you can see.  This recipe was derived from one I grabbed from Canadian Living, adjustments were made because I didn’t have any fresh corriander.  Give this one a try!

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

What to do

  1. 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
  2. Score alongside the bonesIMG_9349
  3. On the top side score a diamond patternIMG_9350
  4. Take all the whole dry spices and place in a food processor and grind
  5. Peel the ginger and add to the food processor with the garlic cloves
  6. Add the lemon juice and olive oil
  7. Add the rest of the spices
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  8. Slather the mixture evenly all over the lambIMG_9356
  9. Cover and let this sit in your fridge overnightIMG_9359
  10. The next day, remove from the fridge at least an hour before cooking.  Do not go straight from fridge to BBQ.
  11. Smoke is optional, but if you are going to do it, put soak your wood chips for 30 minutes.
  12. 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.
  13. 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.
  14. Place the lamb shoulder bone side down above the burner that is off.
  15. Keep an eye and make sure the temperature does not go over 325ºF.
  16. After two and a half hours, remove and let rest under a tent of foil for at least 10 minutes.IMG_9369
  17. Carve, serve and enjoy!
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Written by Alfred Kee

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