Barbecued Lamb Shoulder

Barbecued Lamb Shoulder

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2 tbsp chili powder
2 tbsp paprika
1 tbsp sugar
1 tbsp dry mustard
1 tbsp garlic powder
1 tbsp onion powder
1 tsp piment d’espelette
1 tsp cumin
1 tsp black pepper
1 tbsp salt
1 lamb shoulder, 3-4 lbs, fat scored and viciously stabbed all over with a cooking fork.


Mix all the spices together, then heavily rub onto the lamb.  Refrigerate for 1-2 days, then sear on both sides on a hot barbecue grill.  Move the charcoal to one side or, with a gas grill, turn off half the burners, move the lamb to the cold side of the grill,  put the top on, then grill for 45 minutes to 1 hour.