Butter and Herb Lamb
Not everyday chicken and beef, lamb is such a tasty cut of meat you pretty much don't need to do much with it.
The butter and herb seasoning is key because it's simple and more compliments the taste of the lamb than changes it.
This is a nice one.
If I do say so myself...
Yield: 2 servings
Prep time: 5 mins
Cook time: 50mins
Total time: 1hr
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Ingredients:
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4 lamb shoulders
2 small onions
4 garlic cloves
Rosemary 1 tbsp
Thyme 1 tbsp
Dried Parsley 1 tbsp
Salt 2 tsp
Chili powder 2 tsp
Paprika 2 tsp
Cajun seasoning 2 tsp
Butter 4 tbsp
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Grocery Shopping:
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Prep:
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Slice onions, 4 garlic cloves.
Rinse the lamb shoulders.
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Instructions:
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1. In a pot add the clean lamb shoulders, rosemary, thyme, dried parsley, chili powder, Cajun seasoning, salt, onions and garlic cloves. Add enough water to cover the lamb, set burner to low heat and boil for 30 minutes. Adding water as needed.
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2. Preheat the grill at 150.
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3. In a small saucepan melt the butter, once butter is melted, add rosemary, thyme, salt, dried parsley and paprika.
I like to boil the lamb before putting it in the grill so the process is a little less time consuming.
Alternatively, you can skip the boiling and season the lamb and grill at 190 for 90mins.
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4. Pierce the lamb with a fork to ensure that it is soft. After the lamb is cooked, remove it from stock leaving the stock on the heat.
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5. Place the lamb shoulders in an oven dish, making sure both sides of the lamb are covered in the butter seasoning.
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done. Place the oven dish in the grill and increase heat to 190 degrees. Grill for 20 mins, checking half way to flip over.
Once the lamb is browned remove and serve immediately with your choice of side.
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Enjoy !
**MAKE YOUR OWN LAMB GRAVY**
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In a frying pan melt 4 tablespoons of butter, add 1/2 cup of flour or corn starch and whisk to make a roux.
Then add 2 cups of the lamb broth and whisk continuous on very low heat or until gravy is at your preferred consistency.
Add more or less flour/broth to adjust the consistency or amount. Seasoning with dash of salt and black pepper for this recipe.
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