grilled lamb shoulder

Today we have a delicious leg of lamb that is cooked really slowly on the grill at 110 degrees and then served with other fresh ingredients. Have fun recreating the lamb shoulder from the grill.

Ingredients

In the first step, we put peeled garlic cloves (5 cloves), the chopped herbs, 2 tablespoons of salt, 1 1/2 tablespoons of pepper, a generous dash of olive oil and half a squeezed lemon into a mortar. We then crush everything for about 3 minutes. This gives a brilliant taste and rounds off the lamb shoulder with an incredible aroma. Finally, we add a tablespoon of honey.

Now we marinate the lamb shoulder with the spice paste. First we wash the lamb shoulder and cut into the fat so that the spices can fully develop. Then massage the marinade in well and leave to soak for about 4 hours.

On the grill:

After 4 hours we take the lamb shoulder out of the marinade. Before that we preheat the grill and let the gas grill run at a constant 110 degrees. Now the lamb shoulder goes on an oven dish with a rack.

We bought the dish from Ikea . Before the lamb shoulder goes on the grill, we put whole garlic cloves, thyme sprigs and rosemary in the drip tray. We also put red wine in the oven dish. The red wine brings moisture into the cooking chamber and also a delicious flavor. Now we put a temperature sensor in the meat. We make a spice mob out of the remaining spices.

What else?

Now put wooden pallets in the grill for smoking, ideally in a smoking box. For flavor, we put a bowl of melted butter on the grill and brush the lamb shoulder with the spice mop at regular intervals. The lamb shoulder stays on the grill until the core temperature reaches 66 degrees. Then the good piece comes off the grill.

Bon appetit!

The grilled lamb shoulder is ready! Have fun eating and enjoy! Your Engels Kitchen & BBQ Team