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11680 Chimney Rock Road
Paso Robles, CA 93446 USA
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Grilled Lamb Shoulder with Chermoula
A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN
Grilled Lamb Shoulder
1ea. Boneless Lamb Shoulder (about3-4 lbs.)
1/3C Olive Oil
Salt and Pepper
Rub Lamb shoulder with olive oil salt and pepper. Marinate a couple hours or overnight.
Pre-heat grill to around 325F-350F. Grill 20-30 min per pound. For med-rare, pull from the grill when the internal temperature is 130F. Let rest for at least 10 min. before slicing.
1ea. Bunch Cilantro, finely chopped
1ea. Bunch Parsley, finely chopped
4ea. Cloves Garlic, minced into a paste
2Tb. Smoked Paprika
1Tb. Ground Cumin
½ tsp. cayenne
1/4tsp. saffron threads, crushed (available at most markets)
4-6Tb. Olive Oil
1ea. Juice of a Lemon
Combine all in a bowl and let rest for 20-30min. Serve with the lamb. (Serves 4-6)
This would be great served with a Quinoa or Cous-Cous Salad with grilled Vegetables.