Jul 14 2026
Restaurants›La Cuchara›Wood Grilled Lamb Shoulder Recipe

Wood Grilled Lamb Shoulder Recipe

Inspired by La Cuchara
Time3h
Serves4

Wilted Kale, Root Vegetable Purée, Castelvetrano Olives, Dates, Natural Jus

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Ingredients

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Lamb Shoulder

Wilted Kale

Root Vegetable Purée

Garnish

Method

Preparing the Lamb Shoulder

  1. 1

    Marinate the Lamb

    In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the lamb shoulder, ensuring it is well coated. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.

  2. 2

    Grill the Lamb

    Preheat your grill to medium-high heat. Once hot, place the marinated lamb shoulder on the grill. Grill for about 20 minutes on each side, or until it reaches an internal temperature of 145°F (medium-rare). Remove from the grill and let it rest for 15 minutes before slicing.

Preparing Wilted Kale

  1. 3

    Sauté the Kale

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped kale, salt, and red pepper flakes. Sauté for 5-7 minutes until the kale is wilted and tender. Remove from heat.

Making Root Vegetable Purée

  1. 4

    Cook the Vegetables

    In a large pot, add chopped carrots, parsnips, and potatoes. Cover with water and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.

  2. 5

    Purée the Vegetables

    Drain the vegetables and return them to the pot. Add butter, salt, black pepper, and heavy cream. Using an immersion blender, blend until smooth and creamy. Adjust seasoning to taste if necessary.

Plating the Dish

  1. 6

    Assemble the Plate

    On each plate, spoon a generous amount of root vegetable purée. Top with wilted kale, then slice the grilled lamb shoulder and place on top. Garnish with Castelvetrano olives, chopped dates, and drizzle with natural jus.

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