LAMB SHOULDER IN THE WEBER
- 1 lamb shoulder
- olive oil
- 2 garlic cloves, crushed
- finely grated zest of 2 lemons
- 2 fresh oregano leaves
- 4 fresh rosemary sprigs
- 1 teaspoon red chilli paste, or to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- salt and pepper, to taste
- butter
Lightly drizzle olive oil over the whole shoulder and rub to ensure it is evenly spread.
Then sprinkle the pre mixed spice rub evenly around the surface of the meat covering all sides.
Place some butter and fresh rosemary in a baking tray lined with a double layer of foil.
Transfer the lamb to the baking tray .
Pour in a glass of water and loosely scrunch another double layer of foil over the top of the lamb.
Put the tray on the barbeque grill, then shut the lid, making sure the air vents are two-thirds closed on the top and bottom (to keep the temperature between 180-200°C).
Cook the lamb for 2 hours. Check it every half hour – if it appears to be burning or the juices in the tray seem to be boiling away, add more water. About 15 minutes before the lamb is ready, remove the covering foil and shut the lid again. When cooked, rest the lamb on a platter, covered with foil.
Slice as desired and serve with roasted veggies. Perfect every time!
Recipe and photo: Louise Venter
