Smoke-Grilled Lamb Shoulder

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	291291 cal
pro	34 g34g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	118 mg118mg chol
sodium	472 mg472mg sodium
potassium	440 mg440mg potassium
% RDI:	-
calcium	44 calcium
iron	2626 iron
vit A	66 vit A
vit C	55 vit C
folate	1717 folate

Preparation time: 15 minutes Stand: 1 hour
Cook time : 2 hours
Total time : PT2H

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.

Ingredients

1/2 cup chopped fresh coriander , (roots, stems and leaves)1/2 1/2cup cupchopped fresh coriander, (roots, stems and leaves)
2 tbsp chopped fresh ginger 2 2tbsp tbspchopped fresh ginger
4 cloves garlic , smashed4 4cloves garlic, smashed
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
2 tbsp ground dried hot peppers , of choice2 2tbsp tbspground dried hot pepperdried hot peppers or chili powder, of choice
2 tsp ground coriander 2 2tsp tspground coriander
1 tsp turmeric 1 1tsp tspturmeric
3/4 tsp ground allspice 3/4 3/4tsp tspground allspice
3/4 tsp ground cumin 3/4 3/4tsp tspground cumin
1/2 tsp black pepper 1/2 1/2tsp tspblack pepper
1 lamb shoulder , foreshank attached, about 5 lb (2.2 kg) 1 1lamb shoulderlamb shoulders, foreshank attached, about 5 lb (2.2 kg)

Preparation

In food processor, purée chopped coriander, ginger, garlic, lemon juice and sa< 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.

Source : Canadian Living Magazine: June 2010