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Cherry-smoked Lemon & Oregano Lamb

On Sunday night we decided to treat ourselves to a mouthwatering shoulder of lamb with a borrowed recipe from our pal Kevin (well sorta adapted from an old DH recipe!) It all started the night before with an overnight marinade. In order to get the maximum flavour possible, do something like this:

  1. 1 Tbsp finely grated lemon rind

  2. 2 Tsp dried chili flakes

  3. 2 Tbs freshly chopped oregano

  4. 1 Tbs coarse sea salt

  5. 1/2 cup of quality olive oil

Combine all of the ingredients above and then throw all of that and the lamb into a large zip-top back and place it into the fridge. As a side note, if you’ve got a flattened shoulder that’s held together in a net (like we had), take the net off and marinate it like that. I should have done that this time but completely slipped my mind!

After an overnight stay in the fridge, it’s time to get your grill ready for a direct sear. We’ll then add the plate setter and go for an indirect, slower and lower cook. So, first step a raging fire and a really hot grill. Take your lamb out and take it out of the netting and tie it up with quality butcher’s twine (the kind that won’t melt on you like the net did…see photos! – I just never learn!)

Sear the lamb on all sides using a pair of tongs. Careful as the oil will cause some serious flaming! Once you’ve achieved a nice even browning of the exterior place your lamb shoulder onto a v-rack. Add 2 handfuls of cherry wood chips and let and add the plate setter. Let the smoke settle down a bit and then add your lamb. Your internal grill temperature should be a solid medium 400F.

All in all, the roast took just a bit over an hour. I shot for an internal temperature of 150F which will give you a perfect medium. The crust was obscenely good and the lamb was juicy as could be. We then prepared a simple topping for the lamb which included:

  1. 1/2 of green olives with pimentos chopped finely

  2. 2 Tbsp capers, rinsed and roughly cut

  3. 1 cup of fresh flat leaf parsley, roughly chopped

Combine all of the above and spoon on top of your lamb as you serve it. Along with this meal, Heather made an amazing homemade hummus along with a Mediterranean style salad which included butter beans, feta, tomatoes, basil, sweet pea sprouts amongst other yummy things!

Another great meal from the Big Green Asian Egg! Thanks Kev-O for the recipe and I’ll have to share this version with you one of these fine days!

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Overall Heather Rating: 9/10

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