Smoked Lamb Shoulder Big Green Egg

Lamb Shoulder is equal to lamb chops in any summer popularity contest at the grill. The Lamb Shoulder may be roasted whole, but these days many barbecue enthusiastschoose to have it alternately boned and butterflied. Not only does a butterflied lamb cook in one quarter the time required for a whole leg, but the problem of carving the meat at the table has been virtually eliminated. Smoked Lamb Shoulder Big Green Egg recipe is described here.

It is essential to marinate butterflied or whole Lamb Shoulder overnight to keep the meat moist during the cooking. Like all other cuts, Lamb Shoulder should be served medium-rare.

A few wood chunks, or a handful of chips, will give lamb an extra dimension. Garlic cloves, dried spices (presoaked), and lemon peel are also excellent options for flavoring lamb.

Ingredients:

When choosing a bone-in lamb for the grill, I advise you to select a half or three-quarter
Lamb weighing no more than 4 pounds. This will keep the cooking time under 1½ hours.
Garlic and lemon in tandem are the flavor architects of this roast.

½ or ¾ Lamb Shoulder, 4 pounds or less

1 clove garlic, cut into slivers

Peel of 1 lemon, cut into slivers.

Vegetable oil

¼ cup unsalted butter, melted

Juice of ½ lemon

Instructions:

1 · With an ice pick, poke holes in the surface of the lamb and insert slivers of garlic, alternating with slivers of lemon peel. Let stand 3 hours.

2 · Preheat the grill.

3 · If using a charcoal grill, spread the coals apart and place a drip pan in the center. If using pre-soaked wood chips, sprinkle them over the hot coals. If using a gas grill, place the drip pan on one side of the grill directly on the lava rocks and add any presoaked chips to the pan. Brush the grid lightly with oil.

4 · Place the Smoked Lamb Shoulder Big Green Egg on the grid over the drip pan and cover-cook with vents three-
Quarters open over medium-hot heat, occasionally basting with melted butter and lemon juice, 18 to 20 minutes per pound for rare (internal temperature: 135 degrees), 20 to 22 minutes per pound for medium (internal temperature: 150 degrees). (Charcoal users will have to add more prelit coals after the first 45 minutes.)

Serves 4 to 6.

Instant Pot Mexican Braised Lamb

Preparation Time: 15 minutes
Cook Time: 1 hour

Ingredients:

Makes: 6 to 8 servings
1 tsp vegetable oil
One crushed garlic clove
One diced medium white onion
2 tbsps Ancho chile powder OR Guajillo chile powder
1 tsp + 1/2 tsp kosher salt
3 lbs. lamb shoulder chops
1/2 cup homemade chicken broth OR beer OR water
14 1/2 oz. can tomatoes with green chiles
Accompany with
Onions, minced
Salsa
Cabbage OR lettuce, shredded
Cheese, shredded
Tortillas

Instructions:

1. Add vegetable oil into the instant pot.
2. Select the “saute” setting on the instant pot.
3. Add chili powder, 1/2 tsp kosher salt, garlic, and onion into the instant pot.
4. Continue sauteing for 5 minutes approximately, until onions become tender and spices are toasted.
5. Pour homemade chicken broth/beer/water into the instant pot.
6. Stir and scrape insides of the instant pot to loosen brown bits of fats and onions.
7. Saute homemade chicken broth for three additional minutes, stirring from time to time.
8. Season lamb chops with the remaining teaspoon of kosher salt.
9. Transfer seasoned lamb chops into the instant pot.
10. Stir to coat lamb chops with spices and onions.
11. Open and pour a can of tomatoes with green chiles over the lamb chops in the instant pot.

NOTE:

Don’t stir in tomatoes to prevent the tomatoes from burning.

12. Close instant pot lid and set vent to “sealed”.
13. Select “manual” setting on the instant pot and select a 20 minute cook time.
14. Once the cooking time has been reached, select the “cancel” setting and allow pressure to be released naturally for 15 minutes approximately until the float valve drops down.
15. Open the instant pot lid.

NOTE:

Make sure pressure has been released before opening the lid of the instant pot.
16. Transfer lamb to a platter and shred, retain as much of the vegetables in the instant pot as possible.

TIP:

Get rid of large fat pieces and bones.

17. Transfer broth and veggies into a food processor an electric blender.
18. Puree vegetable/broth mixture until well blended.
19. Transfer pureed mixture back into the instant pot.
20. Select the “saute” setting on the instant pot.
21. Simmer pureed vegetable/broth mixture for 5-10 minutes, until the mixture becomes thick.
22. Check braised lambs for seasoning and add pepper and salt as necessary.
23. Serve with accompaniments

Instant Pot Delicious & Quick French Lamb Leg

Preparation Time: 15 minutes
Cook Time: 2 hours
Ingredients
Makes: 8 to 12 Servings
1 tbsp olive oil
1 tbsp + 1/2 tsp kosher salt
4 lb. bone-in leg of lamb roast
One thinly sliced large onion
1 tsp black pepper, freshly ground
1 cup water or chicken stock
1 cup dry white wine
Three fresh rosemary sprigs
Six crushed garlic cloves
Parsley, minced
Six fresh thyme sprigs

Instructions:

1. Add olive oil into the instant pot.
2. Select the “saute” setting on the instant pot.
3. Continue sauteing for 3 minutes until oil shimmers.
4. Season lamb roast with black pepper and 1 tbsp kosher salt evenly.
5. Transfer seasoned lamb roast into the instant pot and brown for 4 minutes per side, flip over and saute until browned.
6. Remove browned lamb roast to a bowl.

Season Onion:

7. Season onion with 1/2 tsp kosher salt and add to the instant pot.

8. Continue sauteing for 3 minutes approximately, until onions become tender.
9. Pour white wine into the instant pot as you stir and scrape the insides of the instant pot to remove stuck bits of onions and fat.
10. Saute white wine for 2 minutes before adding thyme sprigs, rosemary, gar-
Lic, chicken stock, the lamb and its juices back into the instant pot.
11. Close instant pot lid and set vent to “sealed.”
12. Select “manual” setting on the instant pot and select a 90 minute cook time.
13. Once the cooking time has been reached, select the “cancel” setting and allow pressure to be released naturally for 20 minutes approximately until the float valve drops down.
14. Open the instant pot lid.

Instant Pot Tomatoes & Lamb Shanks Recipe From Greece

Preparation Time: 15 minutes
Cook Time: 1 hour 30 minutes

Ingredients:

Makes: 4 lamb shanks
1 tbsp olive oil
2 tsp + 1/2 tsp kosher salt
Four lamb shanks
One minced celery stalk
One large minced onion
Four crushed garlic cloves
1 (skin removed & minced) carrot
1 tsp oregano, dried
1 tbsp tomato paste
1/4 tsp cinnamon, ground
1 tsp thyme, dried
1 cup chicken stock or water
1/2 cup red wine
15-16 oz. can crushed tomatoes

Instructions:

1. Add olive oil into the instant pot.
2. Select the “saute” setting on the instant pot.
3. Add 2 tsp of salt to the lamb shanks.
4. Divide lamb shanks into two equal parts; sear the first lamb shank portion in the instant pot for 3 minutes per side, until browned.
5. Repeat process for the remaining lamb shank portion.
6. Using a slotted spoon, transfer browned lamb shanks into a bowl.
7. Add tomato paste, garlic, carrot, celery and onions into the instant pot.
8. Sprinkle 1/2 tsp salt, cinnamon, thyme, and oregano into the instant pot.
9. Saute until onions become tender, for 5 minutes.

10. Pour red wine into the mixture in the instant pot.
11. Saute red wine until simmering.
12. Stir and scrape instant pot sides and bottom to remove browned bits.
13. Pour chicken stock or water into the instant pot, stirring continuously.
14. Transfer browned lamb shanks and juices from the bowl set aside to the instant pot.
15. Using a spoon, make sure lamb shanks is well immersed in the instant pot’s liquid mixture.
16. Transfer crushed tomatoes over lamb shank mixture.
17. Close the lid of the instant pot and set vent to “sealed.”
18. Select “manual’ setting on the instant pot and select a 45 minute cook time.
19. Once the cooking time has been reached, select the “cancel” setting and allow pressure to be released naturally for 20 minutes until the float valve drops down.
20. Open the instant pot lid.