We got a shoulder of lamb from Rumps last week and used half of it in the Rendang. This time, I wanted to slow roast it in the weber. The shoulder was simply deboned and then we stuffed it with a ginger, garlic and spring onion mix and tied it up.
Two and a half hours on a moderate heat in the weber and it was simply melt in the mouth.
Note to self: Ginger and lamb don’t really go all that well !
BTW – If you like potato salad, try my warm German potato salad, its really simply.
- Cut your potato into bite size pieces.
- Par boil them until just done.
- In a hot frying pan, sear the potatoes in some hot duck fat.
- Combine a vinegrette salad dressing with equal parts of water and a couple of teaspoons of sugar. Add to the sizzling potatoes gradually so the potatoes adsorb the mixture and the sugar caramelises.
Click on the pictures for a closeup.