BBQ Lamb Shoulder & Leg Recipe

Want to make some BBQ Lamb Shoulder Recipe that will have everyone coming back for more? This one is sure to please.

bbq-lamb-shoulder

INGREDIENTS

  • 1 boneless lamb shoulder blade roast tied, about 3-4 lbS.
  • 4 sprigs of fresh rosemary
  • 4 cloves garlic, cut into slivers
  • 4 tablespoons vegetable oil
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt

PREPARATION

Combine the jalapeno pepper, olive oil, cilantro/coriander lemon juice, dried thyme, and garlic salt into a food processor and mix the ingredients well.

Proceed by spreading the mixture all over the roast, then season it with salt and pepper to taste.

Cut slits in roast and insert slivers of garlic wrapped with anchovy and sprigs of rosemary.

Prepare BBQ grill by placing the hot coals to one side and placing a drip pan away from the hot coals, under the lamb (indirect method) and installing the top grill and brushing clean.

Place prepared lamb in a rack on the top grill, over the hot coals for 7-8 minutes, turning occasionally, until browned on all sides.

When done, move it away from the hot coals and close lid.

Every hour add 12-15 coals and cook for 2 1/2 -3 hours until the thermometer reads 160-165 F.

Remove roast from grill, cover with aluminum foil and let rest for 15-20 minutes before serving.

Lamb leg

Barbecues with a lid, can also be used like any other one, but taking advantage of the lid will allow you to grill and smoke food with a perfect combination.

BBQ-lamb-leg

6 servings

INGREDIENTS

  • 1.5 kg (3 lb) of lamb leg
  • 3 cloves of garlic, sliced
  • Fresh herb marinade
  • 4 tablespoons of fresh rosemary, minced
  • 4 tablespoons of fresh mint, minced
  • ½ cup (125 ml, 4 oz) of white wine vinegar
  • ¼ (60 ml, 2 oz) of olive oil
  • freshly ground black pepper

PREPARATION

Marinade: place, the rosemary, mint, vinegar, oil and pepper in a bowl and mix.

Make several small cuts over the lamb. In each one put a slice of garlic. Place the lamb in a glass or ceramic tray and pour the marinade over it, cover and marinate in the fridge for 4 hours.

Heat the barbecue with a lid to medium temperature. Place the lamb on a wire grid and cover with the marinade mix, then place the grid over a pan which goes on the grill, lower the lid and let it cook, moistening it once in a while for 1½-2 hours or until the lamb is tender. Cover and let it sit for 15 minutes before cutting.