Dining, Recipes

Recipe: Smoked Lamb Shoulder + Smoked Pulled Pork

Take 10lbs of lamb shoulder (we sourced ours from Central Market), rub generously with salt, pepper and garlic powder overnight, then smoke over oak and hardwood just like a beef brisket.

Mind you that this lamb shoulder does have a few rib bones in it, so a little more studious monitoring is required so it doesn’t overcook. Our Thermoworks Thermapen MK4 and Dot make this an easy task.

Most BBQ lamb recipes I’ve seen treats lamb like a steak, to be grilled or seared over high heat to a rare temperature. In this instance we are cooking low-and-slow for juicy, fatty, shred-ready pulled lamb.

We wrapped the lamb shoulder at the 165F mark and smoked till internal meat temps reached 195F-200F in our BGEXL, again as we would a beef brisket. I should mention that we also had a pork shoulder (boston butt/picnic) also sharing grill space with the lamb that we sauced and wrapped at the stall temperature. (Our favorite bottled sauce on most everything barbecue is Trader Joe’s Organic Sriracha & Roasted Garlic BBQ  Sauce.)

Once rested, we started pulling the meats apart and feasted on the bbq goodness for over 2 weeks.

 

Dining, Recipes

Recipe: Chimichurri

Why did I make this? Coz it goes SOOOO well with lamb.

We smoked a 10-pound lamb shoulder we sourced from Central Market about a week ago and I knew that this was the perfect condiment for it. I’ve been eating lamb and chimichurri for more than a week now and I can’t get enough of either!

Chimichurri + Pulled Lamb = Delicioso!

Inspired by Real Food by Dana, I made my own  homemade chimichurri. This version is knock-your-socks-off herby + citrusy, giving any dish an eye-opening refreshing zing.

The end result is that not only did this recipe pair smashingly with lamb, it also tasted great on chicken breast, beef brisket and pulled pork as well.

1 bunch or 1.5 cup, Cilantro
1 bunch or 1.5 cup, Curly Leaf Parsley
1 oz, Garlic, roasted
1.5 oz, Red Onion
.5 oz, Basalmic Vinegar (I used Pompeian Pomegranate Infused Balsamic Vinegar)
2 oz, Extra-Virgin Olive Oil
0.5 oz, Lemon juice
1 oz, Water
0.25 tsp, Ground Black Pepper
0.25 tsp, Fine Sea Salt
2 tbsp, Garlic powder

I threw all ingredients into my Oster Pro 1200 Blender and pureed it into a paste–which worked out surprisingly well. Just for note, the texture of this paste is dry and differs significantly from some other recipes that feature a more sauce-like form, useful for marinades and basting. An easy modification if desiring the latter is to add more olive oil.

As posted, makes roughly about 10-12oz (only because I didn’t weigh the fresh herbs). So nutrition values below are an estimate for a half ounce serving.

Nutrition calculator:
Calories 48 (per .5oz serving)
Total Fat 3 g
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 2 g
Protein 1 g