PULLED LAMB SHOULDER RECIPE - NYT COOKING
This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It’s bonkers delicious. Or at least make the dry rub that covers the meat and use it to cook something else.
Provided by Sam Sifton
Total Time 7 hours
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Place the lamb on a rimmed sheet pan and set aside.
- For the dry rub, combine the sugar, salt, ground espresso beans, black pepper, garlic powder, cinnamon, cumin and cayenne in a mixing bowl and stir well to combine. You should have approximately 2 cups.
- Use half of the dry rub to coat all sides of the lamb, making sure to rub it into all the cracks and crevices in the meat. Reserve the remaining dry rub.
- Heat a smoker to 225 degrees, or set up a grill for smoking, leaving half of the grill area free of coals for wood, or one of the burners off for gas.
- Place the lamb into the smoker or onto the grill and cook, maintaining a temperature between 225 and 250 degrees, replenishing wood chips or chunks as needed.
- After approximately 4 hours, begin to check on the lamb every 20 minutes or so. You’re looking to be able to tear off a chunk of the meat easily, beneath a thick crust of what’s called “bark.” The interior temperature of the meat, measured in a thick part not touching bone, will be approximately 185 degrees. The process can take up to 6 hours.
- Remove the lamb to a clean rimmed sheet pan and set aside to rest.
- Meanwhile, make the sauce: In a medium sauce pan set over medium heat, combine 1 1/2 cups of water with the rest of the ingredients and stir well to combine. Allow the sauce to come to a boil, then reduce heat and let thicken slightly, approximately 5 to 7 minutes. Remove from heat and allow to cool.
- Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat. When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine. Serve with potato rolls or hamburger buns, with the sauce on the side.
Nutrition Facts : @context http//schema.org, Calories 117, UnsaturatedFatContent 1 gram, CarbohydrateContent 22 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 171 milligrams, SugarContent 17 grams
DRY SPICE RUB FOR LAMB OR BEEF RECIPE | ALLRECIPES
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 1 /4 cup
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, CarbohydrateContent 0.9 g, FatContent 0.2 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 1 mg, SugarContent 0.1 g
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PULLED LAMB SHOULDER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 7 hours
Cuisine american
Calories 117 per serving
- Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat. When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine. Serve with potato rolls or hamburger buns, with the sauce on the side.
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SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA RECIPE ...
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- Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.
NEIL PERRY'S SLOW-ROASTED LAMB SHOULDER RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Lunch
1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.
2. Remove the lamb from the refrigerator 2 hours before cooking.
3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water.
4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5–3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours.
5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
- Preheat the oven to full whack.
- Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
- Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
- Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
- Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
- Put a large pan of salted water on to boil for your greens.
- Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
- Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
- Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
- Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
- Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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