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Not your traditional surf and turf - lamb shoulder and shrimp.

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Went freezer diving and came out with a boneless lamb shoulder.  Thawed it, and seasoned the inside with a smear of chili paste, garlic, paprika, oregano, marjoram, cayenne, salt and pepper.


I then trussed it, and rubbed it with all the same except the chili paste. Then I wrapped and placed in the fridge for a 6 hour set. 




Put on the egg with a small chunk of cherry. 




While that cooked at 275F for about an hour, we had a bit of cheese as an appetizer as we played cards. 



When the temp was 125 I pulled it off and opened up the vents, then seared raised direct.


Once that was off, the shrimp went on. Soaked in butter, then cayenne, salt, pepper, garlic, and smoked paprika. 


Then it was time to cut the roast and plate. Served with a slice of homemade bread my wife made and a bottle of young Malbec. 


Stay healthy everyone!! 
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Nice Truss Job !!
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,798
    Love me some lamb and that looks great.  That paste concoction sounds like a winner.  Congrats on a great cook.
    BTW-last time I tried trussing SWMBO said I had to go back to tying up...IDK.   =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GregW
    GregW Posts: 2,678
    Your cook looks great. I have never been successful cooking lamb. I need to give it at least one more try.
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  • northGAcock
    northGAcock Posts: 15,173
    Looks great brother. Hope you and V are staying safe.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 19,780
    I was going to say that the lamb needed more garlic, but then stopped when I read about the shrimp “soaked in butter “. 

    Nicely done!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited March 2020
    Then it was time to cut the roast and plate. Served with a slice of homemade bread my wife made and a bottle of young Malbec

    Stay healthy everyone!! 
    Way to kick it up!
    I'm overdue in cooking a good hunk of lamb. But with the shrimp, brilliant!  
    Thank you,
    Darian

    Galveston Texas
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  • bluebird66
    bluebird66 Posts: 2,951
    That looks like a mighty fine meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • thetrim
    thetrim Posts: 11,387
    Looks really nice!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    lousubcap said:
    Love me some lamb and that looks great.  That paste concoction sounds like a winner.  Congrats on a great cook.
    BTW-last time I tried trussing SWMBO said I had to go back to tying up...IDK.   =)
    Thanks. It was a winner for sure.  I was tossing back and forth if I should go on the rare side, or ride it out to pulling temp.  I went with a lower temp obviously. There was some chew, but it was not tough.  The rub worked out well.  The chili paste and cayenne kicked up the heat, but not too much. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    caliking said:
    I was going to say that the lamb needed more garlic, but then stopped when I read about the shrimp “soaked in butter “. 

    Nicely done!
    There was no shortage of garlic in this meal.  While some of the larger pieces you could easily see, there was a lot of minced which got hidden.  Also, the wrap and set allowed the garlic in the center to permeate the meat and since it never got really hot, it never lost its “bite. 
    There was plenty. And like many here, I rarely say that about garlic. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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