Smoked Lamb Shoulder
Smoked Lamb Shoulder
Ingredients:
1 whole lamb shoulder (5-7 lbs)
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 cup apple cider vinegar
1 cup water
Instructions:
Prepare the Lamb:
Begin by trimming any excess fat from the lamb shoulder. Rinse under cold water and pat dry with paper towels.
Make the Marinade:
In a bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, brown sugar, salt, cracked black pepper, cumin, and chili powder. Mix until a paste forms.
Marinate the Lamb:
Rub the marinade all over the lamb shoulder, ensuring an even coating. Wrap tightly in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Preheat the Smoker:
About an hour before smoking, prepare your smoker. Preheat to 225°F (107°C). Use hardwood chips such as hickory or applewood for a complementary flavor.
Prepare the Smoking Liquid:
In a small bowl, combine apple cider vinegar and water. This mixture will be used to keep the lamb moist during the smoking process.
Smoke the Lamb Shoulder:
Once the smoker is preheated, place the marinated lamb shoulder directly on the grill grate. Insert a meat thermometer into the thickest part of the meat, avoiding bone.
Smoke for approximately 4 to 7 hours, or until the internal temperature reaches 195°F (90°C). Baste occasionally with the apple cider vinegar mixture to keep the meat moist.
Rest the Meat:
After reaching the desired temperature, remove the lamb shoulder from the smoker. Tent it loosely with aluminum foil and let it rest for 30-45 minutes. This allows the juices to redistribute.
Serve:
Slice or shred the smoked lamb shoulder and serve with your choice of sides. The rich flavors will elevate any gathering, making it a memorable centerpiece.
