Smoked Lamb Shoulder with Coriander Sauce
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Smoked Lamb Shoulder with Coriander Sauce
Recipe By Michael Weldon
Ingredients
1 boneless lamb shoulder (around 2 kg)
2 tbs smoked paprika
1 tbs brown sugar
1 tbs cumin
1 tbs coriander powder
1 tbs cinnamon
1 tsp black pepper
sea salt
Coriander Sauce
1 bunch coriander
½ bunch basil
2 garlic cloves
¼ cup olive oil
1 lemon, juice
sea salt
Chopped Herb and Tomato Salad
1 bunch coriander, chopped
½ bunch mint, chopped
½ bunch basil, chopped
1 small red onion, chopped
½ punnet yellow cherry tomatoes, chopped
1 tbs olive oil
1 tbs white wine vinegar
sea salt
Garnish
pita
extra fresh herbs
Method
Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke.
Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.
Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.
Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed.
Once the lamb is cooked allow to rest slightly. Slice or flake with forks.
Serve the lamb and salad on a plate topped with the sauce or serve in a pita.
