Smoked & Stuffed Lamb Shoulder
It's time to level-up your usual Sunday roast with this rich and heart-warming dish.
- 1 lamb shoulder, butterflied (ours was approx 2.2kg)
- Rub & Grub Glam Ya Lamb seasoning
- olive oil, for drizzling
- For the stuffing
- 8 shallots, skin-on
- 3 garlic cloves
- 50g flat leaf parsley
- 5 sprigs thyme
- 5 pancetta slices, finely chopped
- 5 anchovy fillets
- 80g bread, torn into pieces (we used sourdough)
- 50g macadamia nuts
- 40ml olive oil
- juice of half a lemon
- Pre-heat smoker or oven to 180°C/355°F. We used a Weber Go-Anywhere with a Rub & Grub 100mm GA Riser set up for indirect cooking with a foil tray to catch the drippings and a chunk of Natural Smoke Port Barrel Oak wood.
- Place shallots (skin on) in a tray and drizzle with olive oil. Smoke/roast for 30mins. Cool and remove flesh from skins.
- In a food processor, whizz the garlic and herbs together, then add the pancetta, shallots, anchovies, nuts and bread. With the processor running, add the 40ml oil. Season with the lemon juice and a pinch of salt and pepper. Note: If the mixture is too thick or dry add a touch of lukewarm water.
- Place mixture onto a piece of greaseproof paper, form the stuffing into a log shape making the length a little shorter than the width of the butterflied lamb.
- Trim any hard fat and silver skin of the lamb shoulder and spread it out onto a flat surface. Place the stuffing log 1/3 of the way down the lamb then roll it all up and tie with butcher's string.
- Drizzle a rub touch of oil onto the rolled lamb and season liberally with Rub & Grub Glam Your Lamb.
- Cook in the BBQ/oven for approx until the lamb reaches an internal (medium) temperature of 65°C/150°F. Our shoulder took approx 1.5 hours.
- Remove and rest the lamb for 30 mins before slicing. Serve with Rub & Grub Sticky Sesame coated roast carrots and potatoes.