This Moroccan Lamb Shoulder is seasoned with electrifying Berber spice paste, roasted in a Kamado-style cooker.

Directions

1. Make the Berber spice paste: Combine the garlic, onion, ginger, paprika, salt, coriander, pepper, lemon zest, cinnamon, and cardamom in the bowl of a food processor and pulse until a coarse paste forms. Add the lemon juice and olive oil through the feed tube and blend until well combined.
2. Place the lamb in a nonreactive baking dish large enough to hold it. Slather the meat on all sides with the Berber paste. Cover and refrigerate for at least 4 hours, or overnight.
3. Remove the lamb from the spice paste and scrape off and discard any excess. Roll the lamb shoulder lengthwise into a compact roast and tie with butcher’s string at 2-inch intervals.
4. Meanwhile, set up your grill for indirect grilling and heat to medium. Brush or scrape the grill grate clean and oil it well.
5. Place the lamb on the grill grate away from direct heat. Lower the lid. Grill until the meat reaches an internal temperature of 180 degrees (Moroccans generally prefer their lamb well-done), 3 hours. Replenish the fuel as needed.
6. Transfer the lamb to a cutting board and let it rest for 10 minutes. Remove the butcher string. Thinly slice the meat and arrange it on a platter or plates. Serve with Moroccan Tomato Sauce, the grilled peppers, and grilled pita bread. Serves 6-8 people.

Grilled Pita

Lightly brush pita wedges on both sides with extra virgin olive oil or melted butter. Season with coarse salt or toasted sesame seeds, if desired. Grill for 30 seconds to 1 minute per side, or until lightly toasted. Watch carefully so the bread doesn’t burn.

Grilled Pepper Skewers

• 16 mini bell peppers, mixed colors

• 2 tablespoons extra virgin olive oil

• Coarse salt (kosher or sea) and freshly ground black pepper

Set up the grill for direct grilling and preheat it to high. There is no need to brush or oil the grill grate.

Skewer the peppers through their sides, alternating colors. Brush with olive oil and season with salt and pepper. Arrange the skewers on the grill grate and grill until the skins blister and brown or blacken in places, 6 to 8 minutes in all. Transfer the grilled peppers to a cutting board. Let them cool slightly, then carefully remove the peppers from the skewers. Serve with the lamb.