Served with Pommes Frites, Flutes, and Salad
Recipe for grilled lamb shoulder with whipped butter
Delicious Danish lamb prepared on a rotisserie on a gas grill. The meat is dry-aged for 60 days and requires gentle cooking.
Lamb can often become “woolly,” which is why many Danes do not eat lamb. Generally, a lot of garlic and rosemary (or parsley) is added to the meat to mask this flavor. We only do this with lamb from South America, Australia, and New Zealand.
Danish lamb tastes wonderful and only needs salt and pepper.
Servings: persons
Grilled Lamb Shoulder with Whipped Butter
Served with Pommes Frites, Flutes, and Salad
Ingredients
- 1 pcs. Leg Of Lamb (Dry-aged for 60 days)
- Spices Salt and Pepper
- 250 gram Butter
- 103 gram Buttermilk
- 5 gram Salt Flake Salt
- 100 gram Pointed Cabbage
- 1 bunch Asparagus
- 5 gram Lemon Juice
- 1 pcs. Scallion - Spring Onions
- 1 pcs. Mozzarella Chees (Steak)
Instructions
Lamb Shoulder
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Dry-aged meat is generally a bit more delicate than regular wet-aged meat. There is less moisture in the meat, which means it requires careful cooking and should not be overcooked.
Start by seasoning the meat generously with freshly ground pepper and salt on both sides. Then insert the two skewers into each side.
Place the skewer in the rotisserie and turn it on so the shoulder rotates on the gas grill.
Only light the outer burners, as the shoulder needs to be cooked with indirect heat. The goal is to maintain a temperature of about 130 degrees Celsius (266 degrees Fahrenheit).
The shoulder should cook for about 60 minutes at this temperature before being finished with higher heat for 15 minutes to crisp up the crust.
Use a meat thermometer (inserted in the thickest part of the shoulder), and when the internal temperature reaches 72 degrees Celsius (162 degrees Fahrenheit), it is done.
It does not need to rest afterward, as the juices are evenly distributed throughout the meat.
Cut the shoulder into two large pieces off the bone, then slice it thinly and serve immediately.
Whipped Butter
Take your salted butter out of the refrigerator and let it sit on the kitchen counter for 60 minutes to reach room temperature. Whip the butter and salt until light and airy (preferably with a mixer). Add the buttermilk a little at a time while continuing to mix. The butter is ready for serving.
Salad
Shred the pointed cabbage and cut the asparagus into 1 cm pieces. Cut the spring onions into small pieces and toss everything together in a bowl with the lemon juice. Dice the buffalo mozzarella and place it on top.
Serving
Top the meat with a spoonful of whipped butter and serve with deep-fried, triple fried pommes frites, the salad, and flutes.
