Recipe courtesy of Steven Raichlen
Steven Raichlen shares his recipe for North African Lamb Shoulder with Tomato Relish prepared on the Big Green Egg.
Ingredients
- 2 tbsp coarse salt
- 2 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 boneless lamb shoulder, 5 to 6 lbs.
Tomato Relish Ingredients
- ½ small sweet onion
- 3 large ripe tomatoes
- ½ tsp cumin
- 3 tbsp cilantro, chopped finely
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
Set the EGG for indirect cooking with a convEGGtor at 350°F.
Combine the salt, pepper, cumin and paprika. Generously season the lamb with the spice mixture. Roll the lamb shoulder lengthwise into a compact roast and tie with butcher’s string at 2-inch intervals.
Place the lamb on the cooking grid. Roast until the meat reaches an internal temperature of 180°F, about 3 hours.
Transfer the lamb to a cutting board and let it rest for 10 minutes; remove the string. Thinly slice the meat and arrange it on a platter and serve with the tomato relish.