Fairly fatty lamb shoulder calls for slow grilling. Highly spiced and lightly smoked, this shoulder cooks undisturbed on the grill for about two hours to produce succulent meat.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2010
- 1/2 cup chopped fresh coriander (roots, stems and leaves)
- 2 tablespoons chopped fresh ginger
- 4 cloves garlic smashed
- 1 tablespoon lemon juice
- 1 1/4 teaspoon salt
- 2 tablespoons ground dried hot pepper of choice
- 2 tablespoons ground chili powder of choice
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 3/4 teaspoons ground allspice
- 3/4 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1 lamb shoulder foreshank attached, about 5 lb (2.2 kg)
MethodIn food processor, purée chopped coriander, ginger, garlic, lemon juice and salt; mix in ground hot peppers, ground coriander, turmeric, allspice, cumin and pepper.
With tip of sharp knife, make deep slashes all over lamb; rub spice mixture all over lamb and into slashes. Let stand for 1 hour or, refrigerated, up to 1 day.
Soak 3 cups (750 mL) wood chips in water for 1 hour. For gas barbecue, set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium-high. Follow manufacturer's instructions for adding wood chips or seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner; close lid. For charcoal grill, place drip pan in centre and arrange hot charcoal on either side; place soaked chips directly on coals.
Grill, covered and centred over drip pan, until fork-tender and crisp outside, 2 hours. Tent with foil and let stand for 10 minutes before carving.
Nutritional facts Per serving: about
- Sodium 472 mg
- Protein 34 g
- Calories 291.0
- Total fat 15 g
- Potassium 440 mg
- Cholesterol 118 mg
- Saturated fat 6 g
- Total carbohydrate 3 g
- Iron 26.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 5.0