Remember that I had another package of chopped lamb shoulders and wondered what to do with them? I experimented with baking them with hickory smoke seasoning to give that bbq taste to it.

Baked Smokey Lamb (modified from Indonesian Food Asian Lamb Leg recipe)
Ingredients:
4-5 pieces sliced lamb shoulders
3-4 Tbsp coconut aminos
2 tsp natural Hickory Smoke seasonings
1 tsp hot mustard powder
Freshly squeezed orange juice from 1/2 orange
1-2 tsp coriander powder
1” of ginger root – peeled and slice
1 bulb of garlic
1.5 cup of chopped onions and shallots
1 Tbsp avocado oil
1 tsp pepper
1 tsp salt
Optional: 1-2 Tbsp of raw honey/maple syrup

Directions:
1. Mash garlic and ginger with mortar and pestle – set aside

2. Mash the chopped onions & shallots next.
(if using a mini food processor, you can mash garlic, ginger and the onions together).

Note: I usually prefer mash the garlic and non watery ingredients first with the mortar and pestle because I’ll be able to mash them evenly. If you try to mash the onions and garlic together, chances are you’ll end up with too much liquid thus everything won’t be mashed evenly. Plus you’ll be “crying” a lot from the shallot and onion vapor.

3. Mix all the marinate together in one container

4. Rub the marinate on the chopped lamb shoulders. Pierce the meat with fork. Set aside for an hour or overnight.

5. Pre heat oven to 400°F

6. Line chopped lamb shoulders on a baking sheet, cover with another sheet of foil and bake for about 45 minutes

7. Remove the foil cover, change the oven setting to broil, and roast for another 10 minutes – turn once (if using honey/maple syrup, pay attention so the meat won’t get burned)

Done!

Feel free to experiment this marinate with other protein of choice. As usual, enjoy 🙂

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