Three main ingredients, three steps, three hours' roasting.
and Troy Sellers
roasted lamb shoulder with If & When
in The Big Green Egg
. The result: juicy, tender meat with fresh, natural flavors.
Adapted from the recipe, "Lemon and Herb Lamb Shoulder" by Ronni Kahnfrom the Urban Harvest cookbook for OzHarvest, a food rescue organization. OzHarvest provides charities 180 tons of quality excess food from commercial outlets each week.
Marinate lamb in a mixture of fresh rosemary leaves, If & When Preserved Meyer Lemon Paste and fresh lemon juice.
For more unleaded oomph, add fresh, crushed garlic and pepper to the rub.
Coat the lamb with the paste and place in the fridge overnight.
Roast for 2 to 3 hours at 280 F to desired internal temperature.