Grilled Lamb Dip
A tender and flavorful lamb shoulder roast, slow-cooked to perfection, then thinly sliced and served on warm pita with a savory natural jus. This summer dish pairs beautifully with beer or red wine and is perfect for a casual outdoor meal.
EQUIPMENT
- butchers twine
- Plastic Wrap
- slow-cooker
INGREDIENTS
- 4 yellow onions (sliced)
- 1 lamb shoulder (boneless, shoulder roast, 3-4lbs)
- 1 tbsp olive oil (extra virgin)
- 2 cloves garlic (minced)
- 1 tsp oregano (dried)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 cup beef broth (low-sodium)
- 6 oz beer (full flavored stout or IPA)
- 1 tbsp Worcestershire sauce
- 1 tsp mustard (dried)
- 6 pita (sliced in half and warmed)
INSTRUCTIONS
- Prepare the Roast: Preheat the oven to 350 f. Remove butcher’s netting from the lamb shoulder and lay it flat on a work surface. Trim excess fat. Season the inside of the roast with half of the dried oregano, thyme, parsley, salt, and pepper. Roll the roast backup and secure it with butcher’s twine.
- Season the Roast: In a small bowl, combine olive oil with the remaining herbs, salt, and pepper. Rub this mixture thoroughly on the outside of the roast. Loosely cover with plastic wrap and let the roast rest on the counter for 45 minutes. After seasoning and resting the lamb, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned, about 2–3 minutes per side. This helps lock in the juices and adds a rich, caramelized crust.
- Slow Cook the Roast: Place sliced onions and minced garlic at the bottom of the roasting pan. Set the lamb roast on top. Pour in the beef broth, beer, Worcestershire sauce, and dried mustard. Cover and cook approx 2 ½- 3 hours at 350°
- Finish and Serve: Once cooked, remove the roast and place it on a cutting board. Remove the butcher’s twine and thinly slice the meat against the grain. Pile the sliced lamb and onions onto warmed pita halves. Serve with a side of the natural jus for dipping.
NOTES
- Lamb can be substituted with beef or pork shoulder for variation.
- This dish is great for picnics, served alongside a light salad or roasted vegetables.
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!
