First off, a hearty welcome to my new readers. (When I say it like that, it makes it sound like I don’t know you — and that there are more of you.) I hope that this isn’t a waste of your Friday mornings.
Let’s, this week, talk about lamb. Growing up, and well, still nearly weekly when I’m with my mom, we’d eat lamb chops by the dozen. Little lamb lollipops, dusted with salt and pepper and Morton’s Season-All, put on a pan and broiled until just charred on the outside, eaten by hand. Really, a delightful meal.
As I got older and started cooking for myself, I branched out beyond the classic rib chop toward the less “desirable” cut of shoulder chops (and saved at least $10/lb). Those, grilled fast and hot with a salt/pepper/garlic rub, and served with a pseudo-tzatziki sauce, have become a summer staple.
Last weekend, though, I had, for the first time, a lamb shoulder roast. Coming in as part of my monthly meat share from the local farm, I figured I’d give it a shot, roasted on the Traeger. Totally winging the recipe, I think it turned out all right.
About an hour or so before you want to cook it, take out your lamb shoulder roast and shower with salt and pepper on all sides. If your shoulder is deboned, stuff in a generous amount of garlic cloves and any herbs you have on hand (I went with rosemary and oregano). Set up your Traeger (or any grill in an in-direct heat set up) at around 300 (F). Toss on your meat, douse with a bit of olive oil, and let it sit for somewhere around 2 hours.
While the meat is cooking, dice up some more garlic and herbs, and mix those into some full fat Greek yogurt. Thin it out with lemon juice (around 1/2 a lemon) and olive oil — taste along the way and add more of anything as needed.
Check the meat after 2 or so hours. If it’s got a nice crust on the outside, you can probably pull it, or turn the heat down and let it settle a little more. Pull it when you think it’s done, slice, and enjoy with the sauce lathered on top.
I’d serve this one on top of some orzo mixed with olive oil and crumbled feta. In retrospect, the meat probably could have cooked at a higher temp for a little less time, or at a lower temp — but this depends on how you like your lamb. This came out a solid medium with a great hint of smoke, but I wouldn’t have minded trying it higher and going for a nice medium rare. Your call.
Give it a shot over the long weekend — or just go with classic burgers and dogs. It’s all deadly. Have a terrific Memorial Day, and for those who have served and continue to serve, thank you.
Who invented Flamin’ Hot Cheetos? [Food and Wine]
The Era of the “K” [ESPN]
Ugly Americans in Europe [Atlantic]
How to satisfy the whims of billionaires [Inside Hook]
The leg at the bottom of the sea [Outside]
The amount of time it takes to get unfit [Inverse]