Greek Lamb Shoulder
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
This recipe was shared with us by Chef John from a local American restaurant.
Ingredients
- Lamb Shoulder - 2 lbs
- Narshehab sauce - 3 fl oz
- Svan Salt - to taste
- Barbecue sauce - 3.5 oz
- Garlic - 1 head
- Dijon Mustard - 1 fl oz
- Honey - 3.5 oz
Step by Step guide
Step 1
Trim the lamb shoulder of any fatty layers.
Step 2
Prepare the marinade. Mix the narsarab, Svan salt, and barbecue sauce.
Step 3
Finely chop the garlic and add it to the marinade.
Step 4
Evenly coat the lamb with the marinade and tightly wrap it in plastic wrap.
Step 5
Fill a 5–7 liter pot with water and submerge the prepared lamb.
Step 6
After boiling, cook on medium heat for another 15 minutes.
Step 7
In another pot, pour in water and add ice.
Step 8
Remove the lamb and place it in the ice water for 10 minutes. The water should completely cover the meat.
Step 9
Remove the plastic wrap from the cooled lamb.
Step 10
Place the lamb on a baking sheet and roast in the oven at 428°F for 10 minutes.
Step 11
Prepare the honey-mustard sauce. Mix honey and grainy mustard.
Step 12
Remove the meat and brush it with the honey-mustard sauce.
Step 13
Return to the oven for another 10 minutes.
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