01/12/2023

Greek Aussie Lamb in the Smoker

A combination of cooking lamb Greek-style with the Aussie twist of beer and rosemary. This is cooked in the smoker, but it can also be slow-roasted in the oven.

Serves:

6 Prep Time: 15 minutes

Cooking Time: 3-4 hours

Download Recipe PDF

Ingredients

3 large red onions
1 bunch rosemary
6 cloves garlic, peeled
1 bone-in lamb shoulder
extra virgin olive oil, as needed
sea salt and pepper, to taste
2 cups beer
30g butter, cubed

Method

Peel onions, cut into thick slices and place in the centre of a large roasting dish. Top with half the rosemary.
Cut a few diagonal slashes into the fat of the top of the lamb shoulder. Cut garlic into slivers and using a small, sharp pointed knife, make incisions in the meaty sections of the lamb shoulder and insert the garlic. Rub with oil, season and place on top of the onions and rosemary. Pour the beer around the meat.
Place uncovered in the centre of the smoker and smoke at 148°C (298°F) until the internal meat temperature is 95°C (203°F). Allow 3-4 hours. Remove meat and wrap in foil or place in oven at 100°C to keep warm while making gravy.
Simmer roasting pan with onions and juices for 5-10 minutes until thickened. Season to taste and mix in butter. Serve Beer and Onion Gravy over lamb and garnish with remaining rosemary.

Tips

Lamb can also be slow-roasted in the oven at 150°C for 3-4 hours, until very soft. Cover with foil for the first two hours then remove.
STYLING Serve at the table in a paella pan or similar.
DRINKS Ale or Shiraz

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