Bbq lamb shoulder

 “Yes, there’s rum in it. No, I’m not sorry.”

- Salt ( to taste)

- Pepper (to taste)

- garlic powder

-  onion powder

-  Dried rosemary

-  Smoked Paprika

- 1/4 cup Rum (optional but recommended- it tenderizes the meat)

-  2 tbsp  of your favorite Bbq sauce

-  4 lamb shoulders chops

Note: I don’t really measure, and you don’t have to either. Use your hand or the cap of your spice bottle, like Rachael Ray says. Go with your instincts and taste your marinade before adding the meat.

Instructions
In a large bowl, combine all the seasonings, BBQ sauce, and rum. Mix well and give it a taste to make sure it’s to your liking.

Add the Lamb: Toss in the lamb shoulder chops and coat them thoroughly in the marinade.

Marinate: Ideally, cover and refrigerate for 24 hours for maximum flavor, but if you’re in a rush, you can cook them right away.

Grill Time:

        Preheat your grill using 2–3 burners on medium.

        Wait until it reaches 350–400°F before placing the lamb on.

        Grill covered for 10 minutes, then flip and grill for another 10 minutes.

        This will give you a medium-well finish. Cook less if you prefer it pinker.

        Rest:
Remove the lamb from the grill and let it rest for 10 minutes before serving.

What to Serve It With

        Green beans (grilled or sautéed)

        Roasted potatoes

        Dinner rolls

        Wedge salad with blue cheese and bacon

Wine Pairing

        Nero d’Avola (an organic red wine—smooth and bold)

        Any solid red wine will pair nicely with the smoky, rich flavors.