Lamb shoulder with herbs – on the smoker

by • mars 27, 2013 • Lamb, Low & Slow, Meat, New year, SmokeComments (1)1418


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For the average griller – Easter is sort of the start of the grilling season. Lamb is a traditional dish for Easter.

So – do the maths – grilled lamb for Easter?  Let´s add some smoke into the equation.

 

You Need:

  • 1 lamb steak/shoulder (no bone in)
  • 1 bunch of flat parsilley
  • couple of twigs of Rosemary and some Sage leaves
  • 2 cloves of garlic
  • salt
  • black pepper
  • 1 tbsp Olive oil
  • Smokechips  (oak and pecan – or of your choice)

Instructions:

Soak smokechips for at least an hour.

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Blend all spices, garlic and olive oil – preferably with a mixer.

Stuff lambshopulder with mix. Season.

Roll up and tie with string.

You might wanna do this on a smoker for best result, but you may as well use a charcoal grill or gas.  Mind you, low temp is of importance! aIM – 100-125 degr Celsius

Now let grill low&slow till innertemp of meat about 70 degr C.

 

 

 

 

©Björn Johansson

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