Slow-Cooked BBQ Moroccan Shoulder of Lamb | Rich, Tender & Full of Flavour!

shoulder of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option, while pork shoulder is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides a similar sweetness with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and can be less expensive.

Make the marinade by blending Barat seasoning, cumin, cayenne pepper, smoked paprika, coriander powder, fennel seeds, onion powder, salt, and black pepper in a mini blender.

Add the zest and juice of a whole lemon to the marinade.

Chop garlic and add it to the blender with olive oil to create a paste.

Score the lamb with a crisscross pattern on top.

Pour the marinade over the lamb, ensuring it gets into the nooks and crannies, and massage it into the meat.

Cover the lamb with foil and refrigerate overnight.

The next day, bring the lamb to room temperature before cooking.

Set the Big Green Egg to 160°C for indirect cooking.

Insert a thermometer into the thickest part of the lamb, avoiding the bone.

Cook the lamb for about 3 hours until it reaches an internal temperature of 90-95°C, checking periodically with an instant-read thermometer.

Chop vegetables (yellow and red bell peppers, carrots) for the couscous and season with smoked paprika, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level: