Ina Paarman's Kitchen | Fire Grilled Lamb Shoulder

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You Will Need:

Middle Eastern Yoghurt Marinade and Sauce

1 small onion, grated
1 cup (250 ml) plain full cream yoghurt
¼ cup (60 ml) olive oil
4 – 5 cloves garlic, crushed
3 T (45 ml) Ina Paarman’s Coriander Pesto
1 T (15 ml) coriander seeds, crushed
1 t (5 ml) ground cumin
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) chopped fresh mint

Ina’s Tip

To hold the meat together after boning sprinkle 2 t (10 ml) of dry gelatine over the meaty side and massage it lightly into the crevasses.

Method:

Season the lamb with Braai & Grill Seasoning.

Score the fat side of the meat lightly.

Mix all the sauce ingredients together and brush a quarter over the meat until coated. Reserve the remaining sauce.

Marinate at room temperature for 4 hours or best overnight in the fridge.

Scrape off marinade with a brush or a spoon.

Oil the shoulder all over with olive oil.

Secure with 4 skewers.

Braai the meat, fatty side down first. Cook over moderately warm coals.

Turn periodically until evenly browned, cooking time is approximately 45 minutes.

The degree of doneness depends on your taste preference.

Rest the meat for 10 minutes.

Remove skewers and slice thinly.

Serve with the remaining sauce, bread and a salad.

YouTube Thumbnail

Fire Grilled Lamb Shoulder

The flavour of lamb shoulder is hard to beat! To make carving easier we asked the butcher to de-bone the meat for us.

Fire Grilled Lamb Shoulder

You Will Need:

Middle Eastern Yoghurt Marinade and Sauce

1 small onion, grated
1 cup (250 ml) plain full cream yoghurt
¼ cup (60 ml) olive oil
4 – 5 cloves garlic, crushed
3 T (45 ml) Ina Paarman’s Coriander Pesto
1 T (15 ml) coriander seeds, crushed
1 t (5 ml) ground cumin
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) chopped fresh mint

Method:

Season the lamb with Braai & Grill Seasoning.

Score the fat side of the meat lightly.

Mix all the sauce ingredients together and brush a quarter over the meat until coated. Reserve the remaining sauce.

Marinate at room temperature for 4 hours or best overnight in the fridge.

Scrape off marinade with a brush or a spoon.

Oil the shoulder all over with olive oil.

Secure with 4 skewers.

Braai the meat, fatty side down first. Cook over moderately warm coals.

Turn periodically until evenly browned, cooking time is approximately 45 minutes.

The degree of doneness depends on your taste preference.

Rest the meat for 10 minutes.

Remove skewers and slice thinly.

Serve with the remaining sauce, bread and a salad.

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