30-Minute Flaky Smoked Peruvian Spiced Lamb Shoulder (Sugar-Free)
This quick-cooking lamb shoulder is infused with smoky Peruvian spices and comes out incredibly tender and flaky in just 30 minutes. A sugar-free, bold-flavored main course perfect for a weeknight feast.
Ingredients
Ingredients
- 1.5 lb lamb shoulder cut into 2-inch cubes, fat cap trimmed
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional, for heat
- 2 tbsp avocado oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/4 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the flaky texture. Make-Ahead: The spice blend can be made up to a week in advance. The lamb can be cubed and spiced up to 24 hours ahead and stored covered in the refrigerator. Variations: Substitute lamb with beef chuck for a similar result. For a non-smoky version, use regular paprika. Serving Suggestions: Serve over cauliflower rice, with a side of steamed asparagus, or alongside a fresh avocado salad.