Lamb shoulder
5 servings
90 minutes
Recipe from Smoke BBQ restaurant.
Calories668.3kcal
Proteins37.7grams
Fats50.3grams
Carbohydrates21.1grams
Lamb shoulder
1
kg
Garlic
1
head
Garlic powder
70
g
Rosemary
3
sprig
Thyme
3
sprig
Basil
0.5
bunch
Cilantro
0.5
bunch
Olive oil
100
ml
Salt
to taste
1
Inspect the scapula; if it has a stamp, cut it off.
2
Clean and crush the garlic.
- Garlic: 1 head
3
Prepare the spread: combine crushed garlic, onion and garlic powder, dried smoked paprika, and 4 tbsp of olive oil. Mix well.
- Garlic: 1 head
- Smoked paprika (pimenton): 70 g
- Garlic powder: 70 g
- Olive oil: 100 ml
4
Place the meat on a large sheet of foil and thoroughly coat it with this mixture.
- Lamb shoulder: 1 kg
- Olive oil: 100 ml
5
Make cuts in the shoulder and stuff with sprigs of fresh rosemary and thyme - the lamb loves their piney tones.
- Rosemary: 3 sprigs
- Thyme: 3 sprigs
6
Wrap in a large bag made of double-layer foil and place on moderate heat on the grill for an hour.
7
Serve whole, sprinkled with coarsely chopped basil and cilantro.
- Basil: 0.5 bunch
- Cilantro: 0.5 bunch
- Salt: to taste
