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It is said that a man on his barbeque is the conductor of his own symphony. His clanking tongs are his baton, moving his pieces at just the right moment, working on his masterpiece – the family meal! Men, let’s not be a one-hit-wonder, like some of the boy bands from the ’90s. Sausages and chops are all well and good, but this Mother’s Day, let’s fire up the grill and really impress Mum with a barbecue roast!
Greek spice rubbed lamb shoulder
Spice rubs are a great way to put a heap of flavour into the dishes and foods you are cooking and perfect to keep in your camper pantry. This recipe for Greek spices will not only work well with lamb, but also seafood and chicken. Make a batch for the lamb, keep the rest for the pantry for later.
• 2 tsp Fine salt
• 2 tsp Ground fennel seeds
• 2 tsp Dried oregano
• 2 tsp Onion powder
• 1 tsp Sugar
• 1 tsp Cornflour
• 1 tsp Ground white pepper
• 1 tsp Ground cumin
• 1 tsp Dried parsley
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
1.) Mix all ingredients together. Store in an airtight container.
Cornflour? Correct. Although the cornflour has zero flavouring or seasoning it is added as an anti-caking agent to prevent the spice mix clagging and clumping together.
Preparing your lamb shoulder
Lamb shoulder is a perfect cut of meat for roasting on a barbecue. The shoulder is made up of groups of smaller muscles that are held together by both elastin and collagen. When collagen is cooked slowly it breaks down and becomes very soft and juicy, this helps keep your meat moist when cooking over a long period of time.
After you have selected your lamb shoulder, it is time to prepare your cut of meat. Ingredients – 3 Cloves of garlic – 2 Sprigs of rosemary – ½ Lemon – Greek spice rub
1. Trim off any excessive fat from the outside of the shoulder. You want to leave some on around ½ a cm will be enough. Make some small incisions into the surface of your meat.
2. Cut the garlic into thin strips and cut the rosemary into small sprigs. Stud the lamb shoulder with the garlic and rosemary into the incisions.
3. Squeeze the half lemon all over the lamb shoulder. Very liberally coat your lamb shoulder with the Greek spice, enough to coat it all over and set aside.
Don’t forget the roast veggies
Here is your one, possibly two exceptions to take a peek at that beautiful roast you have. Getting your veggies into roast alongside the lamb shoulder.
Preparing your veggies.
1. Select the vegetables of your choice. Potatoes, carrots, pumpkin and parsnip make a great quartet for your roast symphony! Give them a good wash.
2. Leave the skins on or off is up to you? Cut them all around the same size so they all cook evenly.
3. Give them a light drizzle of olive oil and a few good punches of salt and pepper.
4. At around the T – minus 60 mins mark is when you want to get your veggies on the roasting rack. Pack and stack them all around the lamb shoulder and close the lid again. You may wish to turn them once after 30 mins but this is not necessary.
Bring it all together
The lamb is rested and carved, the veggies are cooked, the table is set, your Mother’s Day family meal is served. The critics are stunned, the curtain falls, and you have once again proved you are the master of your domain – King of the hill – Top of the heap – Frank Sinatra eat your heart out!