Smoked Lamb Shoulder
Pasture lamb shoulder rubbed with garlic and rosemary, smoked low until it pulls apart, served with charred lemon, minted yogurt, and a grilled flatbread to fold it into.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat smoker to 120C/250F. Crush garlic with rosemary, salt, pepper, and oil. Rub the paste all over both lamb shoulders.
Smoke
Set lamb over low heat and smoke 5 to 5.5 hours until the meat pulls apart easily and the surface turns deep and crusted.
Build
Stir mint and a squeeze of lemon through the yogurt. Halve the remaining lemons for charring on the grill.
Char
Grill the flatbreads and lemon halves over high heat 3 minutes until the bread blisters and the lemon caramelises.
Rest
Loosely cover the lamb and rest off the heat 15 minutes until the juices settle back through the meat.
Plate
Pull the lamb into chunks. Divide between the flatbreads and top with minted yogurt and a squeeze of charred lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.