Easter Lamb
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 4 hours |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 2 kg of New Zealand lamb shoulder
- Maldon sea salt
- 100g almond butter
- 5 garlic cloves, crushed
- 2 teaspoons of black pepper
- 2 teaspoons of cumin*
- 2 teaspoons of cinnamon*
- 2 spoonfuls of honey*
- 1 lemon (juiced)
- 60 ml olive oil "Minerva"
- 1 ½ kg of sliced large onions
- 1 orange, sliced
- 3-4 thyme sprigs
- 2-3 rosemary sprigs
- 1 cube of chicken stock dissolved in 250 ml of water
- For the corn ribs:
- 2 packs of Foodhaus corn ribs
- 1 tablespoon or so of Chimichurri Epic Spice
- 3 tablespoons of Lurpak butter, melted
- Maldon sea salt
METHOD
1.Preheat the Big Green Egg to 170-180 degrees. Place the conveggtor and then the grill.Prepare the spice paste. In a bowl, mix together the almond butter, garlic, salt, pepper, cumin, cinnamon and honey.
2. Prepare the spice paste. In a bowl, mix together the almond butter, garlic, salt, pepper, cumin, cinnamon and honey.Add enough lemon juice to make a thick paste.
3.In a deep, large casserole dish, add the olive oil. Add the sliced onions, orange slices, thyme, rosemary and top with the lamb after salting it very well on both sides.
4.Spread the spice paste over the meat. Pour the stock over the onions.
5. Cover the dish with non-stick paper. Cover the pot with foil. Bake the lamb for 4 hours, undisturbed. Remove the foil and paper from the pot. Bake for another hour. Let the food stand while you prepare the corn.
6. Remove the conveggtor from the BGE and add a few coals if needed. Place the grill and cook the corn over direct heat until golden brown on both sides.
7. Brush with melted butter and sprinkle with salt and chimichurri. Serve with the lamb.
Kali Orexi!
SHOP THE RECIPE
