This is not your regular old garlic & rosemary flavoured BBQ lamb. This is tender, BBQ braised lamb in a tangy and spicy sauce that will wake your senses. We used Lingham’s Extra Hot Chilli Sauce and wow this lamb had kick. Your taste buds are in for a treat!
Serves 6 - 8 people
If the braising liquid dries out faster than intended, you can keep adding beef stock bit by bit to the pot until it is cooked.
1 tbsp. sea salt
1 tsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. mustard powder
1 tbsp. smoked paprika powder
1 tbsp. granulated garlic
1 tbsp. brown sugar
1 tsp. chilli powder
1.2kg – 1.4kg boneless lamb shoulder
4 cups beef stock
40ml apple cider vinegar
1 tbsp. soy sauce
1 tsp. Lingham's Extra Hot Chilli Sauce
1. Make the dry rub. Pound the sea salt, black peppercorns and coriander seeds in mortar and pestle until fine and mix in the rest of the dry ingredients together.
2. Sprinkle the dry rub all over the lamb and marinate for 2 hours, or at least overnight in the chiller.
3. Meanwhile, put the stock, vinegar, soy sauce and Tabasco sauce in a pot and bring it to a boil. Transfer the marinated lamb into the pot and cook it loosely covered with tin foil at 150° for 2.5 hours.
4. After lamb is cooked, quickly grill the lamb on the BBQ to give it a caramelized outer crust. The lamb should be tender, holds its shape and doesn’t fall apart
5. Skim the fat from the braising liquid. At this stage, it should be quite thick. Loosen it with ½ cup of beef stock if necessary. Use this as a dipping sauce.