TEXAS CRUTCH BRISKET RECIPES

Name: Smoked lamb shoulder recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 8 lb lamb shoulder (bone in); 2 tbsp olive oil; 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)

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SMOKED LAMB SHOULDER RECIPE - SMOKED BBQ SOURCE

Smoked Lamb Shoulder Recipe - Smoked BBQ Source image

With a Mediterranean twist, this succulent lamb is served on warmed pita bread with creamy hummus.

Provided by Joe Clements

Categories Main Course

Total Time 330 minutes

Prep Time 10 minutes

Cook Time 300 minutes

Yield 8

Number Of Ingredients 13

Ingredients

8 lb lamb shoulder (bone in)
2 tbsp olive oil
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)

Steps:

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.

Nutrition Facts : CarbohydrateContent 4 g, ProteinContent 58 g, FatContent 19 g, SaturatedFatContent 6 g, CholesterolContent 183 mg, SodiumContent 1944 mg, FiberContent 1 g, SugarContent 2 g, Calories 424 kcal, ServingSize 1 serving

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