Epaule d'agneau en Asado au brasero plancha

A bone-in lamb shoulder, marinated with chimichurri rub. It will be cooked vertically on a brazier-plancha, a slow-cooking method using convection and smoking. Asado cooking techniques and asado sauces. #chefounet #simogas #braseroplancha #lamb #asado You can order my new Big Book of Cooking: Marinades, Rubs, Sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado Cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous-Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha Cookbooks: https://www.cuisine-a-la-plancha.eu/c... Recipe prepared on a Simogas Saturn fire pit, 60 cm high and 100 cm in circumference: https://www.alaplancha.net/fr/packs/b... To become one of our partners, please email me: [email protected] Petricorena products are available here: https://petricorena.com Join our community on Facebook:   / chefounet.plancha     / 351368352831932   and   / 3377703629171498   Ingredients for 6 people: 1 boneless shoulder of lamb (1.2 to 1.5 kg) 2 tbsp olive oil Chimichurri-style rub 2 tbsp dried oregano 1 tbsp smoked paprika (Pimentón de la Vera) 1 tbsp sweet paprika powder 1 tsp ground cumin 1 tsp ground coriander 2 crushed garlic cloves 1 tsp fleur de sel (sea salt flakes) 1/2 tsp coarsely ground black pepper 1 sprig rosemary 2 to 3 sprigs thyme For moistening during cooking: 100 ml white wine or water 2 tbsp tablespoon of Basque-style seasoned vinegar Sweet Sakari sauce Pimentón salt and dried herbs (oregano, thyme, sage, savory...)