Western

BBQ Lamb Shoulder

by Lisa K. on Thu, August 24, 2017

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!

Tender and spicy lamb.

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.

You can use lamb shoulder with the bone on. It will take longer to cook but it will be extra juicy.

Foodster's Verdict

BBQ Lamb Shoulder

Difficulty

  • Preparation
    10minutes
  • Total
    3hour 45minutes
INGREDIENTS
    Dry Rub
    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

    Braising Liquid
    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
METHOD

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
when sliced.

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.

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