Smoked Lamb Shoulder with Mint Chimichurri

Smoked Lamb Shoulder with Mint Chimichurri

This is a great twist on the traditional Sunday lunch, succulent shoulder of lamb slow roasted and smoked for 6 hours. You will need either a kettle style BBQ set up for smoking (click here) or a stand-alone smoker. The Chimichurri is given a twist from the addition of mint jelly, a traditional accompaniment to roast lamb. The process does take some time and attention to ensure the temperature of the BBQ stays fairly consistent but don't let that deter you. A great way to spend a lazy Sunday morning.



  • 1 Lamb Shoulder rolled or with the bone.
  • Chimichurri (My recipe here)
  • Mint Jelly 100g
  • Salt 1 Teaspoon
  • Cracked Black Pepper 1 Teaspoon



1. First up make the mint chimichurri marinade by adding the mint jelly to the chimichurri. How much, is really up to you, if you like it very minty add more and if not add less. Reserve some of the marinade for serving then coat the lamb and place in the fridge overnight.

2. Set up your kettle grill or smoker and aim for around 130c, fill a water tray and add some wood chunks to the coals. Place the lamb at the opposite side of the grill to the coals and close the lid. If the temperature is too hot, control the flow of air by adjusting the top and bottom vents of the kettle grill. 


3. Check the lamb every hour to ensure the water tray is topped up and the lamb isn't burning.


4. If you have a meat thermometer, which is highly recommended, you want to aim for an internal temperature (in the center) of around 90c.

5. Let the lamb rest for a good hour before slicing and serve with whatever takes your fancy. I opted for freshly grilled asparagus, roasted peppers and the family favourite, roast potatoes.


Hope you enjoy!