Smoked Lamb Shoulder with Salsa Criolla: A Culinary Delight from the Andes

Indulge in a tantalizing culinary experience with our smoked lamb shoulder, expertly paired with the vibrant flavors of salsa criolla. Originating from the heart of the Andes, this savory dish promises to delight your taste buds with its smoky aroma, tender texture, and refreshing tang.

Ingredients:

For the Lamb Shoulder: - 1 (5-6 pound) lamb shoulder, bone-in - 1 tablespoon olive oil - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper For the Salsa Criolla: - 1 red onion, finely diced - 1 tomato, finely diced - 1/2 cup cilantro, finely chopped - 1/4 cup lime juice - 1/4 cup vegetable oil - 1/2 teaspoon salt - 1/4 teaspoon black pepper

Instructions:

For the Lamb Shoulder: 1. Preheat a smoker to 225 degrees Fahrenheit (107 degrees Celsius). 2. Combine the olive oil, smoked paprika, oregano, cumin, salt, and pepper in a small bowl. 3. Rub the lamb shoulder generously with the spice mixture. 4. Place the lamb shoulder on the smoker grate and smoke for 4-5 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). For the Salsa Criolla: 1. In a medium bowl, combine the red onion, tomato, cilantro, lime juice, vegetable oil, salt, and black pepper. 2. Stir well to combine. 3. Refrigerate for at least 30 minutes to allow the flavors to meld. To Serve: 1. Once the lamb shoulder is cooked, let it rest for 15 minutes before carving. 2. Carve the lamb into thin slices and serve with the salsa criolla.

Tips:

- For a richer flavor, marinate the lamb shoulder in the spice mixture for several hours or overnight before smoking. - Use a variety of wood chips, such as hickory or applewood, to infuse the lamb with different smoky notes. - If you don't have a smoker, you can roast the lamb shoulder in the oven at 325 degrees Fahrenheit (163 degrees Celsius) for 3-4 hours. - Experiment with different ingredients in your salsa criolla, such as adding chopped jalapeño peppers or avocados.

Conclusion:

Our smoked lamb shoulder with salsa criolla is a testament to the culinary wonders that can be created by combining the flavors of the Andes with the art of smoking. Whether you're hosting a special gathering or simply satisfying your cravings for smoky and tangy delights, this dish is sure to leave a lasting impression on your taste buds.