Fire-Grilled Lamb Shoulder
Deboned lamb shoulder marinated overnight in a Middle Eastern yoghurt sauce with coriander, cumin, garlic and mint, then grilled low and slow over coals until charred outside and tender within. The kind of braai centrepiece that stops conversation.
South Africans have always braaied lamb, but this recipe leans into something else entirely, the flavour marriage between South African braai culture and the Middle Eastern cooking traditions that surround us here in the UAE. Yoghurt-marinated lamb is a cornerstone of Emirati, Lebanese and Persian kitchens, and it turns out it is also extraordinary on a grid over hot coals. Lamb is abundant and excellent quality in the UAE, and deboned shoulder is easy to ask for at the Spinneys or Carrefour butcher counter. This is the recipe to make when you want to brag a little at your next braai.
Ingredients
- 1.5 kg deboned lamb shoulder
- salt, black pepper, smoked paprika and garlic powder to season
- olive oil
- 1 small onion
- 250 ml plain full cream yoghurt
- 60 ml olive oil
- 5 cloves garlic
- 45 ml fresh coriander, finely chopped, plus 5 ml ground coriander
- 15 ml coriander seeds
- 5 ml ground cumin
- 5 ml chilli flakes
- 15 ml fresh mint
Method
- Season the lamb all over with salt, pepper, smoked paprika and garlic powder. Score the fat side lightly with a knife.
- Mix all the marinade ingredients together in a bowl until combined.
- Brush a quarter of the marinade over the lamb until well coated. Reserve the remaining marinade as a serving sauce.
- Marinate at room temperature for 4 hours, or overnight in the fridge for best results.
- Scrape off the excess marinade before cooking.
- Rub the lamb all over with olive oil.
- Secure the shoulder with 4 metal skewers to hold its shape on the grid.
- Braai fatty side down first over moderately hot coals.
- Turn periodically, cooking for approximately 45 minutes total until evenly browned and cooked to your liking.
- Rest the meat for 10 minutes before removing the skewers.
- Slice thinly and serve with the reserved yoghurt sauce, crusty bread and a fresh salad.
Notes
Method
- Season lamb with salt, pepper, smoked paprika and garlic powder. Score the fat side lightly.
- Mix all marinade ingredients together. Brush a quarter over the lamb. Reserve the rest as a sauce.
- Marinate for 4 hours at room temperature or overnight in the fridge.
- Scrape off excess marinade. Rub lamb all over with olive oil.
- Secure with 4 skewers to hold the shape.
- Braai fatty side down first over moderately hot coals, turning periodically, for approximately 45 minutes.
- Rest for 10 minutes. Remove skewers, slice thinly.
- Serve with the reserved yoghurt sauce, bread and salad.
Ask the butcher to debone the shoulder for you. To help the meat hold together on the grid, press it back into shape and secure firmly with skewers before braaing.