Slow-cooked lamb, yes please!
Lamb is one of those meats that just has such a unique flavour. That’s why this recipe is an absolute winner. Getting all those Moroccan spices and slow-cooking that piece of lamb until it falls off the bone creates a match made in heaven. Whether you have it with roasted veg, or pull it and put it in a wrap with some mint tzatziki sauce, you are going to have some great food.
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Moroccan-Style Lamb Shoulder
Ingredients
- I lamb shoulder
The Rub
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 tsp fennel seeds
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 teaspoon ground black pepper
- 2 tbsp paprika
- 2 tsp ground cinnamon
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground allspice
- 1 tsp ras el hanout Moroccan spice blend
- 1 tsp nutmeg
- 1 tablespoon coriander seeds
- 3-4 small dried chillies optional
Wood (Your choice)
- Oak
- Hickory
Instructions
Method
The Smoker/Grill
- Place your water pan on one side of your grill and fill with water.
- Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
- Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
The Rub
- Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
- Trim off any loose fat and meat.
- Cover the shoulder with the rub and rub it into the meat. Make sure it is
- completely covered.
The Smoking
- Place the shoulder on the grill above the water tray and smoke.
- After the internal temperature reaches 165° (2-3 hours), remove it, wrap it in a couple of pieces of foil so it is air tight and return it to the grill and smoke until the internal temperature reaches between 195° and 203° (another 2-3 hours.
Tried this recipe?Let us know how it was!
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