Tag: lamb
Whole Smoked Bone-In Lamb Shoulder
Whole Smoked Bone-In Lamb Shoulder
Lamb is really one of the most overlooked meats when it comes to smoking. A whole bone in lamb shoulder is my favorite cut to smoke. They turn out tender and rich in flavor; barely having to chew the butter-like meat. The shoulders typically weigh anywhere between 4-6lbs and can be found at most grocery store meat departments that cut their own lamb.
Equipment
- Electric Smoker
- oak wood chips
- Spice grinder
- tinfoil
Ingredients
- 5 lb bone-in lamb shoulder roast
- 2 tbsp olive oil
- 2 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp onion powder
- 1 tbsp sea salt
Smoked Lamb Shoulder Gyros
- pita
- 1 tbsp butter
- tzatziki sauce
- tomato thinly sliced
- Persian cucumber thinly sliced
- smoked lamb shoulder shredded
Instructions
- Grind the whole spices in a spice grinder, then mix together with the rest of the spices.
- Rub the lamb shoulder with the olive oil, then the spice rub on all sides. Marinate on a rack in the refrigerator for 2 days. Allow to sit at room temperature for 2 hours before smoking.
- Preheat your electric smoker to 250°. Once to temp, add in the oak wood chips and place the lamb shoulder on the center rack. Smoke for 8 hours; replacing the wood chips every 60-90 minutes.
- Wrap the lamb shoulder in tinfoil and allow to rest for 30 minutes before serving.
Smoked Lamb Shoulder Gyro
- Melt butter in a skillet over medium heat. Toast the pita for 2-3 minutes a side. Remove from the pan. Spread on a layer of tzatziki; followed by shredded lamb shoulder, tomato, and cucumber.
Moroccan Grilled Rack of Lamb
Moroccan Grilled Rack of Lamb
This is an easy way to prepare a rack of lamb on the grill that will taste like a million bucks. The rack gets rubbed down with spices, seared on the grill, the brushed with dijon mustard and an herb and garlic paste. The rack will only take about 12 minutes to grill. Let rest for a few minutes and cut into individual chops.
Equipment
- food processor
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 rack of lamb
Seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Herb Paste
- 1/4 cup cilantro
- 1/4 cup parsley
- 3 garlic cloves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
Instructions
- Mix all of the spices together.
- Rub the rack of lamb with the spices on all sides.
- Turn the cilantro, parsley, garlic, olive oil, and lemon juice into a paste in a food processor.
- Start your charcoal in the chimney starter. All them to get gray. Poor them into the grill and put on the grate. Place the rack meat side down on the grill for 4 minutes.
- Flip over. Brush on the dijon mustard.
- Spread the herb paste over the rack of lamb. Grill for 4 minutes.
- Flip the rack over paste side down. Grill for another 4 minutes.
- Allow the rack to rest for 5 minutes.
Cut into individual chops and serve.
Oaxacan Lamb and Goat Barbacoa
Oaxacan Lamb and Goat Barbacoa
Authentic barbacoa comes from the Oaxacan region of Mexico. It is traditionally made out of lamb or goat, but in the U.S., you’ll see it made out of beef. The main flavor profile of this meat comes from the ancho chilies, smokey chipotle peppers, and oranges used in the marinade. The meat is slow roasted with the marinade until it falls off the bone. It can be used in tacos, burritos, tortas, enchiladas, and much more.
Equipment
- blender
Ingredients
- 2 lbs bone in lamb shoulder cut into large cubes
- 2 lbs bone in goat shoulder cut into large cubes
- 1 tbsp salt
- 1 tbsp olive oil
- 1 large white onion thinly sliced
- 1 large orange thinly sliced
- bay leaves
Barbacoa Marinade
- 3 ancho chilies seeded
- 1 chipotle pepper with 2 tbsp of its juice
- 6 garlic cloves
- 2 cups beef stock
- 1 orange juiced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp dried epazote
- 2 tsp salt
- 1 tsp cinnamon
- 1 tbsp vinegar
- 1 tbsp honey
Instructions
- Heat up the oil in a large sauté pan or Dutch oven over medium high heat. Add in the lamb and goat. Season with salt. Brown on all sides for 12 minutes. Turn off the heat. Remove the meat from the pan.
- Layer the onions, orange slices, and bay leaves in the bottom of the pan.
- Place the meat back into the pan.
- Purée the barbacoa marinade ingredients in a blender.
- Pour the marinade over the meat. Cover and place in a preheated 325 degree oven for 4 hours.
- Take out of the oven and allow to cool.
- Pull the meat off the bones and chop. Stir in some of the sauce from the pan.
