The good old kebab. Don’t turn your nose up at it – it doesn’t only belong on the menu after midnight!
Feed the crowd by slow cooking some lamb shoulders, finishing them on the BBQ and everyone can serve themselves with shredded meat, flatbread, hummus, garlic sauce, tabouli, slaw, chilli sauce – whatever you like!
Here is a simple dry rub…
INGREDIENTS (serves 4)
- 1 organic lamb shoulder (this recipe is easily doubled)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 tbl sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 500ml organic bone broth (beef & lamb works the best)
- Slash the shoulders criss-cross pattern front and back, specifically through fattier areas.
- Mix the spices all together and rub the lamb shoulders with this and marinade in the fridge for a few hours if you have time
- Place the lamb shoulder in a baking dish, and pour in the broth.
- Cover tightly with foil and bake on 140-160C for 3 – 4 hours.
- Remove from the dish and BBQ both sides for a few mins until you get some nice brown crispy edges.
- Shred the lamb with forks and serve with your sides – salads, flatbread and dips work really well. You have to make this garlic sauce HERE – Australian garlic only!