Smokey Peach & jalapeño lamb
To celebrate Easter and the launch of our latest blend (I know they are both deserved of a bank holiday weekend) get yourselves outside and give this smokey and fiery lamb recipe a go. Packed with the sweet juicy flavour of peach, balanced against smoke, char and the heat of jalapeño, as well as a hint of mint, it really ticks all the boxes when it comes to Lamb seasoning.
Ingredients
For the spiced yoghurt:
200g greek style yoghurt
1 tbsp tahini
1 tsp harissa
For the Lamb:
Lamb Shoulder (bone in)
1 olive oil
A generous coating of Smokey Peach & Jalapeño Rub
4-5 vine tomatoes
A few fresh coriander leaves
1 medium red onion
1/2 lemon
sea salt
To Serve:
Grilled Flatbreads
Rocket Salad
Fresh ColeslawMethod
Method
Start by mixing the yoghurt, tahini, and harissa in a bowl. Cover with cling film and let it infuse overnight in the fridge—this will deepen the flavours beautifully. You can also get a head start on the lamb: gently score the fat, drizzle with olive oil, and generously coat with Smokey Peach & Jalapeño rub. Massage it in well.
If you’re using a BBQ, set up a two-zone cooking area and preheat to around 150°C. For an indoor oven, aim for 160°C. Once it’s up to temperature, place the lamb shoulder on the grill or in the oven using indirect heat. Cook low and slow until it reaches an internal temperature of 94°C—this will take roughly 3–5 hours, depending on the size of your cut.
When the lamb is done, remove it from the heat and let it rest for 20–30 minutes. This helps the juices redistribute and keeps it nice and tender.
While the lamb rests, finely slice the red onion. In a bowl, combine with the juice of one lemon and a generous pinch of salt. Give it a good scrunch with your hands to help the lemon juice work its magic and speed up the pickling process.
Cut your tomatoes into wedges and toss them with a splash of olive oil and a handful of fresh coriander. Spoon the harissa yoghurt onto a serving platter and pile the tomato salad on top.
Shred the lamb and arrange it on the platter. Finish with a garnish of pickled onions, more fresh coriander, and a light sprinkle of our seasoning blend.
Gather your guests and dig in!
