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RECIPE INDEX
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1 tsp ground Cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp ground allspice
1 tsp chili powder
1 tsp ground black pepper
1 tsp salt
1 knob of fresh ginger
1 stalk of lemon grass
4 cloves of garlic
1/2 cup of cilantro
1 tbs rosemary
1 tbs thyme
1 large shallot
juice of 1 lemon and juice of 1 lime
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I bought a boneless lamb shoulder. As you can
see I trimmed some of the fat off, but I did leave a
little. This is to help keep the shoulder moist.
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Here I salted the shoulder and let it sit for
about 15 minutes. I wanted the salt to soak
into the meat to assure myself that it is well
seasoned.
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First I seasoned my shoulder with all of my dry spices.
Cumin, coriander, black pepper, chili powder, cloves and all
spice. Rub this in really good with your hands. Again let this
sit while you make you green seasoning paste.
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Now for the green seasoning in a food processor or you
can use a blender, add rosemary, thyme, cilantro, oregano,
juice of 1 lemon, juice of 1 lime, ginger, garlic, lemon grass
and shallots. While this is being ground, slowly drizzle in
your olive oil...It will smell amazing!
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Now comes the fun part...tying this baby up!
Now I cheated and had a butcher net that I was able to roll
my lamb shoulder up into an ball and just slip my stretchy
butchers string into. It is important that you tie the lamb
tightly to make sure it does not fall about on the grill.
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Now you are going to massage in your green
mixture. Rub both sides with it. If any remains you
can cover it and it will stay in your refrigerator for
at least 3 days.
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Now if you do not have a fancy thing like this,
please use your oven and set it at 375. It will
cook the same way. Lamb is one of those meats
that can be cooked to medium rare and still be
edible...
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Does she not look content and happy
grilling away here! She smelt heavenly
with the fresh herbs and spices.
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I cooked my shoulder to medium. It took about 40-45
minutes on the grill. In the oven I would say 30-35
minutes. 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.
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