Moroccan Lamb Shoulder with Moroccan Tomato Sauce and Skewered PeppersSteven Raichlen
Moroccan Lamb Shoulder with Moroccan Tomato Sauce and Skewered Peppers
- Yield: Serves 6
- Method: Indirect grilling
- Equipment: Butcher’s string
For the Rub
- 2 teaspoons coarse salt (sea or kosher)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- One boneless lamb shoulder, 5 to 6 pounds
1: Roll the lamb shoulder lengthwise into a compact roast and tie with butcher’s string at 2-inch intervals.
2: Make the rub: Combine the salt, black pepper, turmeric, cumin and paprika, and mix with your fingers.
3: Place the lamb in a nonreactive baking dish large enough to hold it. Sprinkle on all sides with the rub.
4: Meanwhile, set up your grill for indirect grilling and heat to medium. Brush or scrape the grill grate clean and oil it well.
5: Place the lamb on the grill grate away from direct heat. Grill until the meat reaches an internal temperature of 180 degrees (Moroccans generally prefer their lamb well-done), about 3 hours. Replenish the fuel as needed.
To make grilled pita, lightly brush pita wedges on both sides with extra virgin olive oil or melted butter. Season with coarse salt or toasted sesame seeds, if desired. Grill for 30 seconds to 1 minute per side, or until lightly toasted. Watch carefully so the bread doesn’t burn.