- 1 shoulder of lamb
- 1 tablespoon curry
- 1 teaspoon ground black pepper
- 3 grated garlic cloves
- 3 tablespoons olive oil
- 2 or 3 sprigs of fresh rosemary
- fresh bay leaves
- 1 small cabutiá pumpkin cut into wedges
- parsley and fresh mint to finish
Prepare a sauce with the curry, garlic, olive oil and ground pepper.
Season the shoulder with salt and pepper on both sides.
In the grill with enough ember, brown the shoulder approximately 10 minutes on both sides and paint with the sauce as it browns.
Remove the palette once browned and place it on aluminum foil, paint again with the sauce, place the fresh sprigs of herbs and close the foil forming a sort of “package”.
Take the “package” to the grill and spread the embers a little to lower the intensity of the heat and cook for 30 minutes. At this point add the cabutia squash wedges to the grill and continue cooking for approximately 15 minutes more. Turn the squash halfway through cooking to brown on both sides.
Remove from the grill and before serving, season the squash with olive oil, ground pepper, parsley and fresh mint.