ANCHO SMOKED LAMB SHOULDER

12 hour smoked spicy ancho chilli lamb shoulder over mesquite and apple wood mix. Served in pitta bread with salad and Riata sauce. An excellent twist on a spicy takeaway kebab.

Preparation time: 15min

Marinade time: 12-24hr

Cooking time: 12 hr

Rest time: 1 hr (if you can wait that long)

Mesquite chunks

INGREDIENTS

  • Lamb Shoulder - approx 1.5kilo
  • 1 large whole dried Ancho chilli (or equivalent crushed)
  • 45 ml fresh lemon juice
  • 45 ml red wine vinegar
  • 45ml light olive oil
  • 2 tsp ground cumin
  • 3 tsp sea salt
  • 4 cloves chopped garlic

 

PREP

  • Crush the Ancho chilli removing the seeds and stalk. I use a coffee bean blade grinder but other methods will work.
  • Mix all of the ingredients together and rub into the lamb.
  • Wrap the lamb in cling film tightly with the marinade. This will help ensure the lamb is covered in all the marinade juices for 12-24 hours in the fridge.

COOKING METHOD

  • Remove the lamb from the fridge 30 - 45min before cooking time, this will allow the lamb to heat to room temperature.
  • Light around 20 briquettes (just over half a large starter)
  • Arrange the smoker for a  10 - 12hr slow smoke, I prefer to use the snake method for this recipe.
  • Add a generous handful of Mesquite wood chunks to the start of the snake.
  • Build the smoker ensuring you have a full water basin.
  • Smoke at a temperature between 105 and 110 degrees C for 10-12 hours or until tender and the lamb falls apart.
  • Serve in a Pitta Bread with Riata Sauce, Salad and possible some hot sauce.

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