1 Boneless Lamb shoulder
1 teaspoon ground Cumin
½ teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1 knob of fresh ginger
1 stalk of lemon grass
4 cloves of garlic
½ cup of cilantro
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 large shallot
Take your boneless lamb and lay it flat on a clean shopping board. Trim any excess fat around the shoulder. If you leave too much fat on it, it will be gamey.
In a small bowl combine all of your dry spices, ground cumin, ground cloves, ground coriander, ground allspice, chili powder, ground black pepper and salt.
Using the dry spices above rub down the lamb shoulder, massage the spices well into the meat. Set this aside to let the dry rub marinate into the meat.
Meanwhile we are going to process the fresh herbs in a food processor. Place the ginger, garlic, and cilantro, stalk of the lemon grass, rosemary, thyme, the shallot and the juice of both the lemon and the lime all into the food processor. While the fresh herbs are pulsing, slowly drizzle in the olive oil. It will smell great!
Massage the fresh herbs into the lamb shoulder on both sides. If any of your fresh herbs remain you can refrigerate this in a sealed container for up to 3 days and use on any meat as a marinade.
Now comes the fun part…tying this baby up! I cheated and had a butcher net that I was able to just roll my shoulder up tightly into and push my lamb threw the net. However, if you do not have a butcher net, you will need butcher string to tie the lamb up tightly. It is important that you tie the lamb tightly to make sure it does not fall about on the grill.
If you do not want to grill your lamb, you can bake it in the oven. Set your oven to 375 degrees. And cook the lamb for 35 to 40 minutes or until the internal temperature says 165 degrees for Medium.
I cooked my shoulder to medium. It took about 40-45 minutes on the grill. When you take it off the heat you want to let it sit for about 7 minutes for the juices to redistribute. If you cut it right away all the juice will run out and you will end up with a dry piece of meat.