Recipe provided by | OVER THE FIRE COOKING
INGREDIENTS
2 pounds of American Lamb Shoulder
4 cups of Chicken Stock
4 large golden potatoes (cubed)
4 large carrots (sliced)
1 large yellow onion (diced)
1 cup of green peas
1/4 cup of green onions (chopped)
2 sprigs of Rosemary
2 cans of 12oz Irish Stout Beer
2 cloves of minced garlic
2 tablespoon of cumin
2 tablespoon of chili powder
2 tablespoon of onion powder
2 tablespoon of salt
2 tablespoon of black pepper
1 tablespoon of flour
1 tablespoon of butter
1 tablespoon of olive oil
DIRECTIONS
In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or pecan wood for subtle smoky flavor.
Cover lamb shoulder with olive oil then season with cumin, chili powder, onion powder, salt & black pepper. Place in smoker for indirect cooking for 3 hours or until 165F internally.
Pull lamb out of smoked and wrap in tin foil. In the tin foil, pour one can of the Irish Stout in order to let the meat baste. Put back on smoker for 2 more hours or an internal temperature of 195F. When done, pull off smoker and let rest for 1 hour. After the meat has rested, shred the lamb shoulder completely.
Start a fire and create a charcoal base. Once at a medium-high heat, place dutch oven on the fire or on a grill grate in order to cook. First, add the butter, yellow onion, & minced garlic and let cook until they begin to brown.
Add the shredded lamb shoulder, carrots, potatoes, green onions, green peas, rosemary, chicken broth, 2nd can of Irish Stout, salt & black pepper. Cover with lid & let the stew simmer while stirring occasionally for 1 hour.
In a bowl, add some water and the flour and mix thoroughly until it is a paste. Stir this into the dutch oven with all the ingredients, cover with the lid, and let cook for an additional 1 hour while stirring occasionally.
Serve and enjoy your adventurous meal!
