For the lamb
3 lbs boneless American Lamb shoulder, tied with a twine
1 1/2 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon nutmeg
1 teaspoon allspice
2 teaspoon oregano
3 teaspoons of garlic powder
1 Tablespoon of oil
For the Cobb Salad
3 cups mixed salad greens
1 cup sliced cherry tomatoes
3 avocados, sliced
4 hard boiled egg, sliced
6 ounces of a blue cheese wedge, whole or crumbled
For the Dressing
2 teaspoons mustard
1 Tablespoon honey
pinch of salt and pepper
2 Tablespoons minced herbs (mint and oregano)
3 Tablespoons white vinegar
1/4 cup olive oil
Prepare the grill by preheating it to medium high. Rub the lamb with all the spices and oil. Try to get the spices in between the meat and flesh.
Place the lamb on the grill and sear it for 3-5 minutes on each side and all around.
At that point, lower the heat to low and cover the lid so the lamb could cook well. The shoulder should take anywhere from 30-50 minutes depending on how thick your cut is, and how well you prefer the lamb.
In the meantime, assemble the salad ingredients and arrange them on a huge board.
Make the dressing by mixing all ingredients in a bowl and set aside.
When the lamb is ready, allow it to rest for 10 minutes before slicing it into the thickness you prefer.
Arrange the lamb on the salad platter and drizzle the salad dressing over the lamb and the rest of the Cobb salad. Enjoy 🙂