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The Rub SocietyElevate your lamb dish with a fusion of robust flavors using Boomas BBQ Sheared & Seared Lamb Rub, Low and Slow Basics Garlic Goals, and a vibrant chimichurri sauce from Toad’s Kitchen Cupboard.
This combination of seasoned lamb and zesty chimichurri offers a delightful culinary experience, blending aromatic spices with fresh herbaceous notes.
Ingredients
- 1.5 kg (3.3 lbs) lamb shoulder or leg, bone-in
- 2 tablespoons Boomas BBQ Sheared & Seared Lamb Rub 
- 1 tablespoon Low and Slow Basics Garlic Goals
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
Instructions
- For the Chimichurri Sauce:
• 3 tablespoons Toad’s Kitchen Cupboard Chimichurri Blend
• 1/2 cup warm water
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste - Instructions:
1. Prepare the Lamb:
• Pat the lamb dry with paper towels.
• In a small bowl, combine the Boomas BBQ Sheared & Seared Lamb Rub, Low and Slow Basics Garlic Goals, olive oil, and lemon juice to form a paste. 
• Rub this mixture evenly over the lamb, ensuring all sides are well coated.
• Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
2. Cook the Lamb:
• Oven Method:
• Preheat your oven to 160°C (320°F).
• Place the marinated lamb on a roasting rack in a roasting pan.
• Roast for approximately 3 to 3.5 hours, or until the internal temperature reaches 75°C (165°F) and the meat is tender.
• Let the lamb rest for 15-20 minutes before carving.
• Smoker Method:
• Preheat your smoker to 110°C (225°F) using a mild wood like apple or cherry.
• Place the lamb in the smoker and cook for 4 to 5 hours, or until the internal temperature reaches 75°C (165°F) and the meat is tender.
• Allow the lamb to rest for 15-20 minutes before slicing.
3. Prepare the Chimichurri Sauce:
• In a bowl, combine the Toad’s Kitchen Cupboard Chimichurri Blend with warm water. Let it sit for 5 minutes to rehydrate the herbs.
• Stir in the red wine vinegar and olive oil until well combined.
• Season with salt and freshly ground black pepper to taste.
• For a smoky twist, you can add a piece of hot lumpwood charcoal to the chimichurri, cover, and let it infuse for a few minutes before removing the charcoal. 
4. Serve:
• Slice the rested lamb and arrange on a serving platter.
• Drizzle the chimichurri sauce over the lamb or serve it on the side.
• Garnish with fresh parsley or coriander if desired.
Tips
Pair with roasted vegetables, a fresh salad, or warm flatbreads.
Accompany with a robust red wine, such as a Shiraz or Malbec, to complement the rich flavors of the lamb.
