| Description: | Start with a bone-in lamb shoulder. Most large grocers get these prepacked (4 to a box) weighing anywhere from 4-6 lbs. Rinse and pat dry and cover all of it generously with the lamb rub. Wrap in plastic wrap and rest in refrigerator overnight. Prepare the egg in the usual manner by starting the coals on top; use a few chunks or large handful of apple chips or similar mild wood. Put on the plate sitter, drip pan and grill(alternatively, a double grill with the pan on the lower shelf works fine). The dome temp should be anywhere between 225-250, and a polder type temp probe should be in the thickest part of the meat (not touching the bone). Once the meat temp breaks through the plateau (about 175) either leave the temp alone or raise the dome to 275-300 (to speed up the process a bit). Take the meat off at 195-200, wrap in foil for one hour, then pulll or slice. |
| Ingredients: |
| • 2 Tbs roasted and freshly ground cumin seed |
| • 2 Tbs roasted and freshly ground coriander |
| • 2 tsp ground cardamon |
| • 1 tsp ground cinnamon |
| • 1 tsp ground cloves |
| • 1-2 tsp kosher salt |
|
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