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.
- 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
- black pepper
- 1 tbsp Olive oil
- Smokechips (oak and pecan – or of your choice)
Soak smokechips for at least an hour.
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.