Norwegian Smoked Lamb Shoulder with Juniper Berries

Introduction

Experience the deep, smoky flavors of Norwegian cuisine with this Smoked Lamb Shoulder cooked to perfection on the Arteflame grill. Infused with juniper berries, this slow-grilled masterpiece delivers a rustic and aromatic taste that’s simply unforgettable. Using the reverse searing method, we lock in the juices with a high-heat sear before gently bringing the meat to perfect tenderness on the flat cooktop. Prepare to impress with the rich flavors of this Nordic-inspired dish.

Ingredients

• 1 bone-in lamb shoulder (4-5 lbs)
• 2 tbsp juniper berries, crushed
• 1 tbsp coarse sea salt
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Lamb Shoulder

1. Crush the juniper berries and mix them with sea salt, black pepper, garlic, rosemary, thyme, Dijon mustard, and honey.
2. Rub the mixture generously all over the lamb shoulder.

Step 3: Sear the Meat

1. Place the lamb shoulder onto the center grill grate for a high-heat sear.
2. Sear for about 2-3 minutes on each side to form a beautiful crust.

Step 4: Slow Grill on the Flat Cooktop

1. Move the seared lamb to the flat cooktop, closer to the outer edge where the heat is lower.
2. Cook slowly, turning occasionally, until the internal temperature reaches 15°F below your desired doneness.
3. Baste with butter occasionally for rich flavor.

Step 5: Rest and Serve

1. Remove the lamb from the grill and let it rest for 10-15 minutes.
2. Slice and serve with your favorite accompaniments.

Tips

• Always let your meat rest before slicing to preserve the juices.
• Use the hotter sections of the grill for quick searing and the cooler areas for slow cooking.
• Basting with butter adds a rich, velvety depth to the flavors.

Variations

1. Smoky Herb Lamb: Add smoked paprika and extra rosemary for a deeply aromatic variation.
2. Citrus-Infused Lamb: Marinate with orange zest and lemon juice for a bright, citrusy twist.
3. Garlic & Wine Lamb: Add crushed garlic and red wine for a bolder, more robust flavor.
4. Honey-Glazed Lamb: Brush with extra honey near the end of grilling for a caramelized crust.
5. Spicy Nordic Lamb: Introduce crushed red pepper flakes for a warming, slightly spicy finish.

Best Pairings

• Roasted root vegetables cooked on the Arteflame flat cooktop
• Grilled asparagus with butter and sea salt
• Norwegian flatbread
• A full-bodied red wine like a Syrah or Malbec
• Lingonberry sauce for a touch of tart sweetness

Conclusion

Grilling a Norwegian Smoked Lamb Shoulder on the Arteflame grill brings out incredible flavors with a perfect balance of smokiness and aroma. This method ensures tender, juicy meat every time, using the unique high-heat searing and slow-grilling process. Explore the variations, experiment with flavors, and enjoy an authentic Nordic grilling experience!