Mexican Grilled Barbacoa-Style Lamb on Arteflame

Introduction

Experience the authentic taste of Mexican Grilled Barbacoa-Style Lamb, prepared to perfection on the Arteflame grill. By searing the lamb shoulder at 1,000F on the center grate, you lock in the juices for that rich and tender bite. The slow grilling process on the surrounding flat cooktop ensures deep, smoky flavors and an irresistible texture. Fire up your Arteflame and let’s get grilling!

Ingredients

• 1 bone-in lamb shoulder (4-5 lbs)
• 2 tbsp butter
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cloves
• Juice of 2 limes
• Juice of 1 orange
• 1/4 cup chopped cilantro (for garnish)
• Flour or corn tortillas (for serving)
• Pico de gallo or salsa (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper and allow the firewood to burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Prepare the seasoning

1. In a bowl, mix cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and ground cloves.
2. Rub the lamb shoulder evenly with the spice mixture.
3. Squeeze the lime and orange juice over the lamb for an added depth of flavor.

Step 3: Sear the lamb

1. Place the lamb shoulder on the center grill grate and sear for about 3 minutes per side at 1,000F.
2. Once a beautiful crust forms, move the lamb onto the flat-top griddle near the center for continued cooking.

Step 4: Slow grill the lamb

1. Let the lamb cook on the Arteflame flat-top griddle, flipping occasionally to ensure even cooking.
2. Grill for about 3 to 4 hours, adjusting its position depending on the heat level.

Step 5: Rest and Serve

1. Remove the lamb from the grill when its internal temperature reaches 185F (it will rise to 200F while resting).
2. Let it rest for at least 20 minutes before shredding.
3. Serve with warm tortillas, pico de gallo, and fresh cilantro.

Tips

• Use oak or hickory wood for an extra smoky flavor.
• Always let your meat rest before slicing to retain its juices.
• If using thinner cuts of lamb, adjust cooking times accordingly.

Variations

1. Spicy Barbacoa: Add 1 tbsp chipotle powder and chili flakes for a heat kick.
2. Herb-Infused: Include fresh rosemary and thyme in the rub for an earthy taste.
3. Citrus Delight: Double the lime and orange juice for a zesty profile.
4. Sweet and Smoky: Add 1 tbsp brown sugar for a richer, caramelized crust.
5. Garlic Lover’s: Use 3 tbsp minced garlic for an intense garlic-forward flavor.

Conclusion

Grilling Mexican Barbacoa-Style Lamb on the Arteflame grill brings out bold, smoky flavors with the perfect sear. The combination of high-heat searing and slow grilling creates a tender, juicy dish that pairs beautifully with tortillas and fresh toppings.

Best Pairings

• Grilled street corn (Elote)
• Authentic Mexican rice
• Charred jalapeños
• Homemade guacamole
• Spicy mango margarita