Slow-Grilled Shoulder of Welsh Lamb

Introduction

The Arteflame grill brings out the best in a slow-grilled Welsh lamb shoulder, locking in flavors with an intense sear and ensuring tender, juicy results. Whether you're preparing a cozy winter meal or an impressive outdoor feast, this recipe delivers unbeatable taste and texture.

Ingredients

• 1 bone-in Welsh lamb shoulder (about 4-5 lbs)
• 3 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp Dijon mustard
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp smoked paprika

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the fire pit of your Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Lamb

1. In a small bowl, mix the butter, minced garlic, rosemary, thyme, Dijon mustard, salt, pepper, lemon juice, and smoked paprika.
2. Rub this mixture generously all over the lamb shoulder.

Step 3: Sear the Lamb

1. Place the lamb shoulder on the center grill grate and sear each side for about 4 minutes or until a beautiful crust forms.

Step 4: Slow-Cook on the Flat Griddle

1. Move the lamb to the flat cooktop closer to the edge where the heat is lower.
2. Cook slowly, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
3. Remove the lamb from the grill when it is 15°F below your desired final temperature, as the residual heat will continue cooking it.

Step 5: Rest and Serve

1. Let the lamb rest for 15 minutes before slicing.
2. Serve warm with grilled vegetables and your favorite sauce.

Tips

• Always use butter instead of olive oil for richer flavor.
• Let the lamb reach room temperature before grilling for even cooking.
• Use a meat thermometer to ensure perfect doneness.

Variations

• Garlic & Mint: Add chopped fresh mint to the butter rub for a fresh, classic twist.
• Spicy Moroccan: Add cumin, coriander, and a pinch of cayenne for a warm, exotic flavor.
• Wine-Marinated: Marinate the lamb overnight in red wine, garlic, and rosemary.
• Smoky BBQ: Add smoked paprika and a little brown sugar for a sweet-smoky taste.
• Herb-Crusted: Press chopped parsley, basil, and oregano onto the lamb before grilling.

Best Pairings

• Grilled rosemary potatoes
• Charred Brussels sprouts
• Smoky grilled carrots
• Red wine, like Shiraz or Malbec
• Tangy mint yogurt sauce

Conclusion

The Arteflame grill brings out the best in a slow-grilled Welsh lamb shoulder, locking in flavors with an intense sear and ensuring tender, juicy results. Whether you're preparing a cozy winter meal or an impressive outdoor feast, this recipe delivers unbeatable taste and texture.