BEEF, LAMB & VEAL
GREAT BOOK OF GRILLING
4 – 6
3 – 4 HR.
(Until Meat Temp. Is 180 ℉)
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- 1 bone-in lamb shoulder roast, 3 to 4 pounds
- 5 garlic cloves, finely minced
- 3 tablespoons thyme leaves, finely chopped
- 1 teaspoon hot mustard, ground
- 1 teaspoon cumin, ground
- Coarse salt and freshly ground black pepper to taste
- ¼ cup vegetable oil
Step by Step Instructions
Low & Slow Grilled Lamb Roast Recipe
Trim excess fat and silver skin from the lamb shoulder. Combine the garlic, thyme, sage, mustard, cumin, salt, pepper, and vegetable oil. Spread the paste all over the meat. Wrap roast in plastic wrap, and refrigerate overnight.
About 1 hour before cooking, remove the lamb from the refrigerator. Insert an oven-safe meat thermometer into the center of the roast. Preheat your grill to 225°F (low) for indirect cooking, or prepare a smoker. Place the lamb on the grill over a drip pan, and close the hood. Cook until the thermometer registers about 145°F. Turn up the heat to 325°F (medium). Wrap the roast in two layers of foil, and add some chicken stock or apple cider before sealing. Continue cooking until the internal temperature of the roast reaches 180°F. Remove, and let rest for at least 30 minutes before carving.
Famous Chefs Grilling Testimonials
“Instead of going out to dinner, buy good food. Cooking at home shows such affection.”