Lamb shoulder
Ingredients
• 1 boned lamb shoulder
• 1 lamb shank
• fresh thyme sprigs
• Salt
• Pepper
• Vegetable oil
• Juice of 1 lemon
• Honey
preparation
Simply season the boned lamb shoulder with salt and pepper and rub it with a little vegetable oil - and it's ready to grill. Place it on the hot grill with the skin side down and grill indirectly over charcoal at medium heat. The grill hood should be closed, with the ventilation flaps half to a quarter open to ensure air circulation. Turn once after 1 ½ hours.
Now brush with some fresh thyme, lemon juice and honey and grill for another 1 ½ hours with the hood closed and on a low heat. Brush with fresh thyme every now and then, which is easiest if you tie the thyme sprigs together at the top and use it like a brush: dip in and brush the meat.
Finally, remove from the grill, let it rest for 15 minutes, then put it back on the grill so that the meat is well heated through again. Serve with crispy bread and perhaps a fresh salad with a raspberry vinaigrette.
FIRE&FOOD Issue 3-2015
