The secret to Bobby Flay's delicious smoked lamb shoulder is using the Big Green Egg, a ceramic charcoal cooker that is super-easy to use and maintains consistent heat for hours. Slideshow: More Lamb Recipes
How to Make It
In a medium bowl, whisk the chile and garlic powders with the oregano, celery salt, paprika, coriander, mustard powder, allspice, 1 tablespoon of salt and 1/2 tablespoon of pepper.
On a rimmed baking sheet, open up the lamb shoulder and rub the spice mix into the meat. Roll up the meat and tie at 1-inch intervals with kitchen string. Cover the lamb shoulder and refrigerate for at least 8 hours or overnight.
Remove the seasoned lamb shoulder from the refrigerator. Brush it all over with oil and season with salt and pepper; let the meat stand at room temperature for 30 minutes. Meanwhile, light a hardwood charcoal fire in a smoker. When the coals are ready, scatter the wood chips evenly over them. Attach the indirect cooking plate and heat the smoker to 225°.
Smoke the lamb fat side up for 6 to 7 hours, basting with some of the Sorghum Barbecue Sauce during the last 30 minutes. The lamb is done when an instant-read thermometer inserted in the center registers 185° and the meat is very tender; monitor the temperature throughout the cooking process and adjust the air valves as needed.
Transfer the lamb to a carving board and let rest for 20 minutes. Discard the kitchen string. Thinly slice the lamb across the grain and serve with the barbecue sauce.
Make Ahead
Notes
The Big Green Egg is available at biggreenegg.com
