LAMB SPICE RUB RECIPES

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

Steps:

• Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
• Combine rub ingredients together in a bowl and set aside.
• Coat lamb shoulder in olive oil.
• Sprinkle salt over lamb evenly.
• Apply herb rub to lamb making sure to cover it evenly.
• Place seasoned lamb shoulder fat side up on pre-heated smoker.
• Smoke lamb shoulder for 4 hours between 250° - 300°F.
• For the final hour increase heat to 300° - 325°F to make sure the fat renders.
• Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
• Slice / pull the lamb and serve with warmed pita bread and hummus.