Smoked American Lamb Shoulder

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DIRECTIONS

1. Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.

2. Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250 degrees.

3. While the smoker comes to room temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.

4. Place in the smoker. Start spritzing every hour or so after the first two hours. Monitor for moisture to make sure it isn’t drying out, but try not to open the lid too often.

5. When the shoulder reaches 165 degrees F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the reminder of the cook.

6. The lamb is done when the internal temperature reaches 195 to 205 degrees F. after a total of 6 to 8 hours.

7. Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.

INGREDIENTS

• 3 to 5 pounds American Lamb shoulder (boneless or bone in)

• 1 tablespoon neutral oil

• 1/2 cup spritz (equal parts water and apple cider vinegar)

• 4 to 5 oak, hickory or apple wood chunks pellets or chunks

• Barbeque vinaigrette

Dry Rub:

• 2 tablespoons diamond kosher salt

• 2 tablespoons ground black pepper

• 1 tablespoon sweet smoked paprika

• 1 tablespoon dried rosemary (crushed up)

Smoked American Lamb Crown

Recipe provided by | Over The Fire Cooking

Serves: 4 Preparation Time: 30 minutes Cook Time: 90 minutes

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INGREDIENTS

Lamb:

• 2 Racks of American Lamb, frenched

• 1 Onion, de-skinned

Herb Paste:

• 3 tablespoons of Dijon Mustard

• 2 tablespoons of White Wine Vinegar

• 2 tablespoons of Parsley

• 2 teaspoons of Rosemary

• 2 teaspoons of Oregano

• 8 Garlic Cloves

• 1 tablespoon of Sea Salt

• 1 tablespoon of Pepper

• 1 teaspoon of Cayenne

• 1 Lemon, juiced

• 1 tablespoon of Canola Oil

Lemon Parsley Yogurt:

• 1/2 cup of Plain Yogurt

• 2.5 tablespoons of Parsley, finely chopped

• 4 Garlic Cloves, minced

• 1 Lemon, juiced

• 1.5 teaspoons of Sea Salt

• 1.5 teaspoons of Black Pepper

• 1 teaspoon of Cayenne

• 1 teaspoon of Cumin

DIRECTIONS

1. Begin by laying one of your racks of lamb with the back of the bones facing your. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only 1/2 inch deep. When the lamb is done being sliced, it should be able to bend easily because of the slices. Repeat this for both racks of lamb and then set aside.

2. In a blender, mix together the ingredients for the herb paste. Lather your racks of lamb in the herb paste thoroughly. Next, let’s make the racks into a crown. Place the onion on the cutting boards or any other small round object. You don’t have to do this, but it will help keep form better. Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using trussing string. This can be done by tying the bones on top of the meat below. Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.

3. Preheat your grill for indirect cooking at a medium-low temperature around 300F. Add some wood chips or chunks into the grill for additional smoke flavor.

4. Add your lamb crown onto the grill and cook indirectly for 1-1.5 hours until it reaches around 135F internal for medium rare.

5. While the lamb cooks, mix together the lemon parsley yogurt sauce.

6. When done, pull the lamb off and rest for 5 minutes. Slice, serve with the yogurt and enjoy!

The BEST Smoked Leg of American Lamb

Recipe provided by | OH SO DELICIOSO

Prep Time: 1 Day Cook Time: 3 hours

Serves: 12

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INGREDIENTS

• 3-4 lb leg of lamb

• 1 bottle zesty italian dressing

• 2 tbsp baharat seasoning

• 1 tbsp onion salt

• 1 tbsp garlic salt

• 1 tbsp coarse salt

DIRECTIONS

Thaw your leg of lamb, in an air tight container pour bottle of zesty Italian dressing over and close. Let marinate in dressing for at least 2-3 hours up to 24 hours.

After lamb has marinated in dressing remove from airtight container. In a small bowl combine seasoning, rub all over leg of lamb.

Preheat smoker to 225, place lamb on smoker. Add an additional pan with water in smoker to help keep moister in the smoker and the meat from drying out.

Smoke lamb until the internal temp is at your desired temp.

140: raw

145: medium

150: well done

Remove from smoker when internal temp is reached. Let lamb rest for 20 minutes. If you will be resting for more than 20 minutes wrap in foil to keep warm.

Nutrition Facts:

Amount Per Serving (4 oz)

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g 11% Saturated Fat 2g 13% Cholesterol 46mg 15% Sodium 1975mg 86% Potassium 222mg 6% Carbohydrates 3g1% Fiber 1g 4%Sugar 2g 2% Protein 15g 30% Vitamin A 7IU 0% Vitamin C 1mg 1% Calcium 7mg1% Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

BBQ Bourbon Grilled American Lamb Ribs

Recipe provided by | CLIMBING GRIER MOUNTAIN

Serving: 4 Preparation Time: 10 minutes Cook Time: 20 minutes

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INGREDIENTS

• 2 - 1 pound racks American lamb ribs

• 2 cups favorite barbecue sauce

• 2 tablespoons bourbon

• salt and pepper to taste

DIRECTIONS

Preheat a grill to medium heat. In a bowl combine barbecue sauce, bourbon, salt and pepper. Next, take the American lamb ribs and place each rack on a sheet of foil.

Using about a cup of the bourbon barbecue sauce cover each rack. Close the foil and place the American lamb ribs on the grill for about 2 hours or until desired temperature has been reached. Remove the lamb ribs from the grill and serve on large platters!

Smoked Leg of American Lamb BBQ Sandwiches

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 6-8 Preparation Time: 15 Minutes- 4 Hours to marinade Cook Time: 20 Minutes

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INSTRUCTIONS

2 pounds leg of American lamb roast, deboned

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups shredded purple cabbage

2 cups of your favorite pickles

4-5 brioche buns

1 cup of your favorite prepared BBQ sauce

DIRECTIONS

Prime and prepare your smoker based on the manufacturer’s instructions. Choose a mild-tasting hardwood like apple wood. While your smoker is heating, rub the meat with all the spices. Smoke the seasoned meat for 30 minutes at 175 degrees Fahrenheit. Then turn your smoker up to 300 and roast the meat for one hour or until your meat thermometer reads 130 degrees. Remove it from the smoker and allow to rest for 15 minutes. It will rise in temperature to around 140, the perfect internal temperature for serving. Slice the meat as thin as you can and load up the brioche buns. Top with sauce, cabbage, and pickles for an incredibly juicy, smoky amazing sandwich!

Smoked Rack of American Lamb

Recipe provided by | OVER THE FIRE COOKING

Prep Time: 25 minutes Cook Time: 2.5 Hours

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INGREDIENTS

SMOKED RACK OF LAMB INGREDIENTS

1 whole Rack of American Lamb

2 tablespoons olive oil

Salt and Pepper

HERB BUTTER PASTE INGREDIENTS

1/4 cup of butter

2 tablespoons of olive oil

2 tablespoons of parsley (finely chopped)

1 tablespoon of cumin

1 tablespoon of minced garlic

Salt & pepper

DIRECTIONS

In your smoker, build up heat until you reach an even 225F. (NOTE: I recommend using hickory or apple wood for subtle smoky flavor.)

In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.

Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.

Place lamb in smoker at 225F for 2-2.5 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.

When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.

Let lamb rest for 8-10 minutes.

Enjoy your delicious and adventurous meal!

Smoked Memphis-Style American Lamb Riblets

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4-6

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INGREDIENTS

RIBS AND MEMPHIS-STYLE DRY RUB

3 racks American lamb riblets or spare ribs, about

6 ribs each

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon garlic powder

2 teaspoons sea salt

2 teaspoons fresh ground black pepper

1 teaspoon ground cayenne pepper

1 teaspoon dry mustard powder

1/2 teaspoon celery seed

FOR THE MEMPHIS-STYLE BARBECUE SAUCE

2 tablespoons vegetable oil

1 medium yellow onion, minced

2 cloves garlic, minced

2 cups canned plain tomato sauce

3/4 cup apple cider vinegar

1/2 cup blackstrap molasses

3 tablespoons Worcestershire sauce

2 tablespoons sugar

2 teaspoons yellow mustard

1 teaspoon sea salt

1 teaspoon pepper

1/2 teaspoon ground cayenne pepper

DIRECTIONS

The night before, trim any excess fat from ribs, leaving about a 1/2-inch of the fat cap. Peel membrane off backside of the ribs. Whisk to combine all dry rub ingredients in a small bowl. Generously coat ribs with dry rub, massaging rub into the meat on all sides. Cover, and refrigerate overnight.

To make the Memphis-style sauce, set a medium-sized saucepan over medium heat. Add oil, and when hot, add onions. Sauté until onions are soft and translucent, 5 minutes. Add garlic and sauté 1 minute more. Stir in all remaining barbecue sauce ingredients. Bring mixture to a gentle boil, and then turn heat to medium-low and simmer 20 minutes, stirring often. Pour mixture into a jar or bottle, seal, and refrigerate until needed.

If using a charcoal grill, light coals and wait for them to become completely gray. If using a gas grill, heat one side of grill to 225°F.

Soak one pound of hickory chips in bowl. After 15 minutes, drain them.

Bank coals to one side of grill and allow them to cool to 225°F as measured by a grill thermometer or meat thermometer inserted through vent in lid. Set a small aluminum pan filled with water on the side without the coals.

When grill is cool enough, add a handful of hickory chips to coals, then place ribs bone-side down on grill over sheet pan of water, and cover. For a gas grill, wrap chips in aluminum foil and poke several holes in top, place on hot part of grill, and close.

Every 30 minutes, add a handful of chips or a new foil pack of chips. Monitor temperature, keeping it within 25°F of 225°F. To bring temperature up, add more coals; to bring it down, close vents on top and bottom, until temperature reaches 225 again.

Smoke ribs until tender (appx. 3 – 5 hours). Aim for an internal temperature between 190 – 200°F. When ribs are nearly done, pour half the barbecue sauce in a bowl, brush ribs generously with sauce on top and sides, and let them smoke another 15 – 20 minutes.

Remove ribs to a cutting board and rest until cool enough to handle. Using a chef’s knife, cut ribs apart from one another. If ribs are connected by the sternum at the top, place palm on the heel of the knife and use your weight to cut through it.

Serve ribs with remaining barbecue sauce.

Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 6-8

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INGREDIENTS

AMERICAN LAMB SHOULDER AND RUB

Zest of 2 oranges

6 cloves garlic, smashed

2 teaspoons sea salt

1/2 teaspoon nutmeg

1/2 teaspoon fresh ground pepper

2 tablespoons olive oil

2 tablespoons minced fresh rosemary

2 tablespoons minced thyme leaves

4 pound bone-in American lamb shoulder

FENNEL SLAW

2 medium fennel bulbs plus 2 tablespoons fennel fronds

1/2 cup minced red onion (about 1 large red onion)

2 tablespoons fresh squeezed lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon sea salt plus more to taste

1/4 cup whole milk Greek yogurt

1/4 teaspoon fresh ground black pepper, plus more to taste

1/2 cup minced parsley

FOR THE CITRUS-VINEGAR SAUCE

2 cups apple cider vinegar

1 tablespoon grated orange zest plus 1/2 cup fresh squeezed juice

1 tablespoon honey

1 tablespoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoons fresh ground black pepper

1/2 teaspoon chili powder

DIRECTIONS

The night before, combine orange zest, garlic, and sea salt in the bowl of a mortar a pestle. Mash into a thick paste. Fold in olive oil, nutmeg, pepper, and herbs. Rub paste over lamb shoulder on all sides, taking care to really massage rub into the skin. Cover and refrigerate overnight.

To make slaw, combine fennel and red onion. In a small bowl, whisk to combine lemon juice, olive oil and sea salt. Drizzle over salad and toss. Set aside for 10 minutes. Fold in yogurt, herbs, and black pepper to taste. Cover and chill for an hour or more before serving. Slaw will keep well covered in the fridge for 3 days. Before serving, taste and add sea salt as needed.

To make sauce, combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil and cook 5 minutes, stirring often. Turn heat to medium-low; simmer 20 minutes. Pour into a container with a tight-fitting lid. Keep in fridge for up to 5 days, but allow sauce to come to room temperature before serving.

To smoke lamb shoulder, light charcoal and wait for it to become completely gray. Or, on a gas grill, set one side to 250°F.

Soak 1-pound hickory chips in water for 15 minutes, then drain.

Bank hot coals to one side of grill and place a pan of water on the other side. Allow coals to cool until ambient temperature of closed grill is 250°F as measured by a grill thermometer or a meat thermometer inserted through vent in lid.

Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly.

Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° of 250 by adding coals to bring temperature up or closing vents to bring it down.

Smoke until shoulder is very tender with a thick crust on the outside and internal temperature of 190°F, about 5 – 6 hours.

Remove to cutting board, rest 10 minutes, and pull lamb into bite-sized pieces. Serve on buns with citrus-vinegar sauce and fennel slaw
Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.

Smoked American Leg of Lamb with a Texas-Style Dry Rub

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4

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INGREDIENTS

AMERICAN LAMB

5 – 7 pound bone-in whole American leg of lamb

DRY RUB

1 tablespoon fresh coriander

1 tablespoon yellow mustard seed

1 tablespoon cumin

2 tablespoons brown sugar

2 tablespoon paprika

2 tablespoons sea salt

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried oregano

2 teaspoons fresh ground black pepper

DIRECTIONS

The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seed, and cumin. Toast, shaking pan gently, 2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients.

Generously massage dry rub all over the leg. Cover and set in fridge overnight.

To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250°F.

Soak 1-pound hickory chips in a bowl of water for 15 minutes, then drain.

When coals are completely gray, bank them to one side of grill, then place pan of water on other side. Cover and allow coals to cool to 250°F as measured by a grill thermometer or meat thermometer inserted through vent in lid.

Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly.

Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° F of 250 by adding coals to bring temperature up or closing vents to bring it down.

Smoke until leg is tender with a thick crust on the outside and internal temperature of 190°F, 7 – 10 hours. (After 5 – 6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes – continue feeding fire and monitoring temp, it will begin to rise again eventually.)

Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides.

Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.