Ingredients
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp sugar
- 1 tbsp dry mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp piment despelette
- 1 tsp cumin
- 1 tsp black pepper
- 1 tbsp salt
- 1 lamb shoulder, 3-4 lbs, fat scored and viciously stabbed all over with a cooking fork.
Directions
Mix all the spices together, then heavily rub onto the lamb. Refrigerate for 1-2 days, then sear on both sides on a hot barbecue grill. Move the charcoal to one side or, with a gas grill, turn off half the burners, move the lamb to the cold side of the grill, put the top on, then grill for 45 minutes to 1 hour.
