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Pulled Lamb Shoulder - Harissa Rub


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Doing this tomorrow

Harissa Lamb Shoulder Slow Roast

 

 

harissa lamb shoulder:
• lamb shoulder
• salt
• olive oil
• 2 sprigs of rosemary

 

for the harissa:
• 1 tsp cumin seeds
•  1 tsp coriander seeds
•  1/2 tsp fennel seeds
•  1/2 tsp caraway seeds
•  1 tsp black pepper corns
•  1/2 cinnamon stick, broken up
• 1 tsp sweet paprika
• 1 tsp smoked paprika
•  1/4 tsp cayenne pepper
•  6 garlic cloves, minced

  •  4 tbsp olive oil

 

Method:

harissa:
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.
Pour into a pestle and mortar and grind.
Throw in the rest of your harissa ingredients and mix together.

 

Lamb shoulder:
Score the skin. Splash a little olive oil over the lamb and sprinkle over a pinch of salt. Using half the harissa on each side, rub evenly into the lamb. Wrap in foil and leave in a roasting dish in the fridge over night.
Bring the bbq up to 120/140C indirect with the plates in. Take your lamb out the fridge while your bbq heats up to bring to room temperature.

 

(I have a Classic 3 so will have to adapt the setup for Slo-Roller rather than deflector plates)

 

Toss in a couple of sprigs of rosemary just before cooking.
Place your lamb on the centre of your grill.

Slow smoke for 6-7 hours, spritzing with an olive oil/cointreau mix occasionally. (You are looking for an internal temp of 90C for the lamb to pull. But it will still taste delicious if you have to take it off a little earlier.)
Wrap in foil and rest for 30 minutes to an hour before pulling
 

 

I'll let you know how it went.

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  • 2 months later...

Interested in this cook, and waiting for pictures of your cook. I and my family love lamb but are limited to which cuts are available in our area. I can get legs, rib racks, and shanks. but only find shoulder once in a blue moon. I cut some racks into individual rib chops and did those for Easter along with a Israeli risotto with dates, mixed olives, and green onion. Looking forward to your cook pictures. 

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