Smoked lamb shoulder recipe
With a Mediterranean twist, this succulent lamb is served on warmed pita bread with creamy hummus.
- 8 lb lamb shoulder bone in
- 2 tbsp olive oil
For the herb rub
- 2 tbsp salt
- 1 tbsp dried parsley
- 2 tbsp dried sage
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried bay leaf crushed
- 1 tbsp black pepper finely ground
- 1 tbsp sugar
- 1½ cups hummus to serve
Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
Combine rub ingredients together in a bowl and set aside.
Coat lamb shoulder in olive oil.
Sprinkle salt over lamb evenly.
Apply herb rub to lamb making sure to cover it evenly.
Place seasoned lamb shoulder fat side up on pre-heated smoker.
Smoke lamb shoulder for 4 hours between 250° - 300°F.
For the final hour increase heat to 300° - 325°F to make sure the fat renders.
Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
Slice / pull the lamb and serve with warmed pita bread and hummus.
Calories: 424kcal | Carbohydrates: 4g | Protein: 58g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 183mg | Sodium: 1944mg | Potassium: 871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 7mg