Recipe courtesy of Steven Raichlen Steven Raichlen shares his recipe for North African Lamb Shoulder with Tomato Relish prepared on the Big Green Egg.
Set the EGG for indirect cooking with a convEGGtor at 350°F/176°C.
Combine the salt, pepper, cumin and paprika. Generously season the lamb with the spice mixture. Roll the lamb shoulder lengthwise into a compact roast and tie with butcher’s string at 2 inch (5 cm) intervals.
Place the lamb on the cooking grid. Roast until the meat reaches an internal temperature of 180°F/82°C, about 3 hours.
Transfer the lamb to a cutting board and let it rest for 10 minutes; remove the string. Thinly slice the meat and arrange it on a platter and serve with the tomato relish.
While the lamb cooks, grate the onion into a mixing bowl with the coarse side of a box grater. Cut the tomatoes in half widthwise and remove the seeds. Grate the tomatoes into the bowl. Stir in the cumin, cilantro, lemon juice, olive oil, and salt and pepper to taste.
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