Gas Smoker Cookbook: Ultimate Cookbook for Making Great Barbecue, Complete Guide for Smoking Meat, Fish, Game and Vegetables by Paul Rodgers

Author:Paul Rodgers [Rodgers, Paul]
Language: eng
Format: epub
Published: 2019-04-05T17:00:00+00:00

SMOKED LAMB SHOULDER

(Prep time: 30 Minutes|Cook Time: 3-4 Hours|

Servings: 8)

INGREDIENTS

4 to 8lb of Lamb shoulder

2 Tablespoons of Olive oil

For the herb rub:

2 Tablespoons of salt

1 Tablespoon of dried parsley

2 Tablespoons of dried crushed sage

1 Tablespoon of dried rosemary

1 Tablespoon of dried thyme

1 Tablespoon of dried oregano

1 Tablespoon of dried basil

1 Tablespoon of dried crushed bay leaf

1 Tablespoon of ground black pepper 1 Tablespoon of sugar

2 Handfuls of cherry woodchips

INSTRUCTIONS

1. Soak the wood chips into a large bowl filled with water for about 30

minutes

2. Place the soaked chips in the smoke box and fill the smoke pan with water

3. Heat the gas smoker for about 30 minutes at a temperature of 190° F

4. Mix the dried parsley with the dried crushed sage, the dried rosemary, the dried thyme, the dried oregano, the dried basil, the dried crushed bay leaf, the ground black pepper and the sugar in a large bowl and mix very well

5. Coat the lamb shoulder very well into the olive oil; then sprinkle the salt over the lamb evenly

6. Apply the herb rub to the lamb meat making sure that it covers it evenly

7. Place the seasoned lamb shoulder with the fat side up on a rack in your preheated gas smoker

8. Close the door of the gas smoker and smoke the lamb shoulder for about 3 to 4 hours at a temperature of 225°F

9. Remove the lamb from the gas smoker when the internal temperature reaches about 195° F and wrap it in aluminium foil; then let rest for about 10 minutes

10. Slice the lamb; then serve and enjoy it with your favourite sauce!

NUTRITION INFORMATION

Calories: 285, Fat: 19.3g, Carbohydrates: 0.3g, Dietary Fiber: 0 g, Protein: 26.4g

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