Smoked Lamb Shoulder with Salsa Criolla & Sumac Shallots

Name: Smoked Lamb Shoulder with Salsa Criolla & Sumac Shallots
Prep time: 60 min
Cook time: 270 min
Total time: 330 min
Yield: 6
Ingredients: 2.5 kg bone-in lamb shoulder; 3 tbsp vegetable oil; 10 g ground coriander; 10 g ground cumin; 10 g caraway seeds; 2 tbsp Worcestershire sauce; 5 clove garlic cloves; 1 piece red pepper; 2 piece red onions; 1 piece green chilli; 1 piece red chilli; 2 tbsp apple cider vinegar; 500 ml lamb stock; 500 g peppers (for salsa); 250 g tomatoes; 100 g chillies (for salsa); 2 piece large red onions; 1 piece garlic bulb; 50 ml extra-virgin olive oil; 30 g mint leaves; 300 g banana shallots; 20 g sumac; 1 tsp sugar; 70 ml red wine vinegar; 6 piece flatbreads; 1 handful fresh parsley

Experience the ultimate BBQ feast with this tender, slow-smoked lamb shoulder. Infused with aromatic spices and served alongside a vibrant charred vegetable salsa and tangy sumac-pickled shallots, it's a masterclass in balanced flavors.

Servings6 Portions

Prep Time60 Mins

Cook Time270 Mins

Difficulty

Intermediate

Ingredients

bone-in lamb shoulder
2.5 kg
vegetable oil
3 tbsp
ground coriander
10 g
ground cumin
10 g
caraway seeds
10 g
Worcestershire sauce
2 tbsp
garlic cloves
5 clove
red pepper
1 piece
red onions
2 piece
green chilli
1 piece
red chilli
1 piece
apple cider vinegar
2 tbsp
lamb stock
500 ml
peppers (for salsa)
500 g
tomatoes
250 g
chillies (for salsa)
100 g
large red onions
2 piece
garlic bulb
1 piece
extra-virgin olive oil
50 ml
mint leaves
30 g
banana shallots
300 g
sumac
20 g
sugar
1 tsp
red wine vinegar
70 ml
flatbreads
6 piece
fresh parsley
1 handful

Step-by-Step Instructions

Prepare the lamb by piercing the meat all over with a sharp knife. In a small bowl, combine the vegetable oil, ground coriander, cumin, caraway seeds, salt, black pepper, and Worcestershire sauce. Rub this marinade thoroughly into the lamb shoulder, massaging it into the incisions. Cover and refrigerate for at least 1 hour, or ideally overnight for deeper flavor.

Set up your barbecue for low-and-slow cooking, aiming for a steady temperature between 125°C and 140°C. Use ashen coals and add a few chunks of seasoned cherrywood to create smoke. Place the lamb on the grill and smoke for 2 to 3 hours until well-colored.

Transfer the smoked lamb to a flameproof roasting tin. Add the 5 peeled garlic cloves, roughly chopped red pepper, chopped red onions, green and red chillies, apple cider vinegar, and lamb stock. Cover tightly with foil and return to the barbecue (or an oven at 140°C) for another 1 to 2 hours. The lamb is ready when the internal temperature reaches 92°C or the shoulder blade pulls out with no resistance.