Lamb Shoulder by Ron Blaauw

Ingredients

General:

•   1 lamb shoulder weighing 1.5 kg
•   4 cloves of garlic
•   2 branches of rosemary
•   1 dl olive oil
•   Fresh salt and pepper
•   2 tbsp Ras el Hanout herbs
•   6 pita bread
•   6 tomatoes
•   1/4 red pepper
•   1 red onion
•   1 bunch of mint
•   1 bunch of flat parsley
•   1 bush basill

Dressing

•   50 ml white wine vinegar
•   100 ml soybean oil
•   50 ml olive oil
•   1 tbsp mustard
•   1 tbsp fresh chives, in rings
•   1 tbsp finely chopped mint
•   Zest of ginger

Supplies

•   Mixing bowls
•   Cutting board
•   Knifes
•   Kitchen pliers
•   Cookware
•   Microplane grater
•   Spoons
•   Whisk

Prepare

•   Preheat the Big Green Egg to 200 °C.
•   Marinate the lamb shoulder with oil, garlic, rosemary, salt, pepper and 2 tablespoons Ras el Hanout.
•   Grill the lamb shoulder over an open fire on 200 °C.
•   After grilling, cook the lamb shoulder on indirect heat for approximately 3.5 hours at 130 °C (core temperature of the meat must be 65 °C).
•   After cooking, let the lamb shoulder rest in aluminum foil for about 15 minutes.
•   Wash and cut the tomatoes.
•   Clean the red onion, chop it in thin rings and mix these with the tomatoes.
•   Cut the red pepper and add some of it to the salad.
•   Prepare a tasteful dressing using the white wine vinegar, the mustard, some olive oil, fresh ground salt and some red pepper.
•   Finally, add the fresh green herbs, ginger zest and lemon zest.
•   Prepare a tasty salad using the dressing and tomato mix. Put everything in a big serving bowl and season it with lots of fresh herbs.
•   Toast the pita bread over an open fire.
•   Serve the salad, pita bread and the pulled lamb shoulder on a plate.