Barbecued Shoulder of Lamb with Zhuog

Robbie Lorraine

Ingredients

  • Bunched Coriander (100g)
  • Bunched Basil (100g)
  • Bunched Flat Leaf Parsley (100g)
  • Garlic Cloves (10)
  • Cumin (15g)
  • Cloves (5g)
  • Cardamom Pods (2)
  • Green Chilis (5)
  • Spring Onions (1 Bunch)
  • Olive Oil (1 Litre )
  • Ground Black Pepper (5g)
  • Lemons (2)
  • Boned Lamb Shoulder (3-4k)
  • Water (3 Litres)
  • Rock Salt (70g)
  • Brown Sugar (30g)
  • Bunched Rosemary (30g)
  • Fennel Seeds (10g)
  • Cinnamon Stick (10g)
  • Cumin Seeds (10g)
  • Garlic Cloves (10)

Method

Brine

Place all dry ingredients for the brine into a large pan and cover with the water, place on the stove and bring to the boil, simmer for 2-3 minutes and allow to cool completely. Once cold add lamb shoulder and leave for 24 hours. After 24 hours remove lamb shoulder from brine and rinse under cold running water and then pat dry.

Paste

In a dry pan toast the cumin seeds, cloves and cardamom pods until they begin to smoke slightly and then remove from the heat and allow to cool. Roughly chop and wash the parsley, coriander, basil and spring onions and place into a blender with the olive oil and toasted seeds. Smash the garlic cloves with the back of a knife and roughly chop chilli’s and add both to the blender and blitz until you reach a course paste. Zest and juice lemons and add to paste along with the black pepper and a little salt.

Lamb

Grill the lamb shoulder on both sides on the hottest part of the barbecue make sure to get a good crust on both sides. Move the shoulder to a cooler part of the barbecue and brush all over with the zhoug paste and cook slowly with the lid down. Turn every 20 minutes for 1 hour and apply more paste as required.

 

See more of Robbie’s recipes over on his profile on The Nurtured Way.

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