Berbere Smoked Shoulder of Lamb

BerbereLamb

 

This shoulder of lamb was asking to be cooked Moroccan style, so I made up a baste using some Berbere seasoning mixed with olive oil, brushing it onto the lamb shoulder joint, and leaving to stand for a couple of hours in the fridge for the flavour to develop.

berberelamb2

I then popped on to a medium hot BBQ and grilled until the outside was brown and starting to form a crust. I popped a couple of chunks of pecan wood to start smoking and shut the lid of the BBQ. I smoked the lamb for 4 hours at 150degC and allowed to rest for 20 minutes. The result was a lovely middle eastern savoury crust and moist flavorsome meat.

I served it with a simple couscous and some steamed asparagus.

berberelamb3

7 responses to this post.

  1. That looks great – what’s in the seasoning mix?

    Reply

  2. You are the king of roasted meat!

    Reply

  3. I want. I love lamb. Seriously fantastic. Also, nice serving block.

    Reply

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