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SLOW-COOKED LAMB SHOULDER WITH HOME-MADE BARBECUE SAUCE
In USA barbecue meats are often paired with spicy and smoky sauces, influenced by the cuisine of the nearby Caribbean. Serve slow-cooked lamb shoulder in soft buns with lettuce and hot Jamaican-inspired BBQ sauce and I guarantee you’ll be popular!
SERVES 6-10
1 – 1.5KG lamb shoulder
MARINADE:
2 medium onions, chopped
4 spring onions
15 whole allspice Â
3 T grated fresh ginger
3 bay leaves
2 T fresh thyme
5 cloves garlic
4 T soy sauce
2-3 small hot chillies
Juice from 3 limes (or lemons)
4 T cooking oil
¼ cup water
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BARBECUE SAUCE:
¼ c marinade (above)
½ c tomato sauce
1 T soy sauce
Water to thinÂ
TO SERVE:
Soft bread rolls
Iceberg lettuce
- Make the marinade by putting all ingredients in a blender or mortar and pestle and blending until smooth.
- Smother the shoulder in the marinade, saving ¼ cup for the BBQ sauce. (see below) Leave for as long as you can. I never have time so it’s usually about 30 minutes, but overnight would be fab.
- Preheat oven to 180 C. Place marinated lamb shoulder into a roasting dish. Cover and tightly seal with foil and cook for 2 hours.Â
- Remove the foil, add ¼ cup water to the oven dish, and continue to cook the lamb until the skin is well-browned and crispy and meat is falling away from the bone – another 30-45 minutes.
- Make your BBQ sauce by putting remaining marinade in a saucepan with tomato and soy sauces and simmering for 10-15 minutes until thickened.
- To serve: Pull the lamb meat apart with a fork and serve on buns with lashings of BBQ sauce and shredded iceberg lettuce.Â
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