Rub the leg of lamb with 3⁄4 cup Saveurade Fréjus and allow to marinate for at least an hour – but preferably even a bit longer. Drizzle with olive oil and season with salt and pepper. Transfer the eggplants to an oven pre-heated at 320°F and roast for around 30 minutes. Once the eggplants are done, remove from the oven.
In the meantime, heat the remaining olive oil in a pan. Saute the leg of lamb until a nice brown crust has formed all around. Next, oven-roast the leg for 45 minutes at 270°F or with a core temperature of up to 140°F (medium-rare).
Next, finely chop the garlic cloves and sprinkle over the eggplants. Roast the garlic together with the eggplants in the remaining Saveurade Fréjus. Serve the leg of lamb together with the eggplants.
Mix egg yolks with mustard, Saveurade Assisi, Marc de Champagne Vinegar, juice of half the lemon and a pinch of sea salt with hand mixer in a bowl. Next, mix Grapeseed Oil and Basil oil in measuring cup. Slowly drizzle oil mixture into bowl and mix well. Note: if oil is added too quickly, sauce may separate! Finally, mix chopped pickles and capers through the sauce.
Mix the Chili & Black Pepper Seasoning with the Smoked Paprika Powder and sprinkle it over the pork shoulder. Preheat the grill to 300 °F. Put the pork shoulder on the grill and let cook for at least 3 hours. Make sure the temperature stays between 250 °F and 300 °F. After 2 hours, wrap the potatoes in aluminium foil and put them next to the pork shoulder. After three hours, wrap the pork shoulder in aluminium foil and let cook for an additional 60 - 75 minutes.
Cut the pineapple in slices and grill them together with the pork shoulder in the last 15 minutes. Make the Smokey butter by mixing the Smoky BBQ Mix with the melted butter. Unwrap the pork shoulder and pull the meat with a fork. Then mix the pulled pork with the Smoky Grill Sauce and Apple Cider Vinegar. Cut the potatoes open and smear them with a generous tablespoon of smokey butter. Serve the pulled pork with the roasted pineapple and the potatoes.
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