Pecan-Smoked Greek Lamb Shoulder with Lemon-Oregano Yogurt

By Sprig Originals ✓ · cooked up in Sprig

A boneless lamb shoulder rubbed with oregano, garlic and cumin, then smoked low and slow over pecan wood at 250°F until it pulls apart at 203°F. Wrapped halfway with lemon and broth so it stays juicy, then piled into warm pitas with a cool lemon-garlic yogurt. Almost all of the time is hands-off.

Ingredients

• 4 lb boneless lamb shoulder, tied
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp coarsely ground black pepper
• 2 tbsp dried oregano
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 2 lemons
• 1/2 cup chicken broth

• 1 1/2 cups plain Greek yogurt
• 2 cloves garlic, grated
• 8 pita breads, warmed

Instructions

1. Pat the lamb shoulder dry and rub it all over with the olive oil. Mix the salt, black pepper, oregano, garlic powder and cumin in a small bowl, then press the rub over every surface of the meat. Let it sit at room temperature while the smoker comes up to heat.
2. Set up your smoker for indirect cooking at 250°F (120°C) using pecan wood chunks or chips. Pecan gives lamb a mellow, nutty smoke that won't bully the oregano; apple works too if that's what you have.
3. Place the lamb fat-side up directly on the grate and smoke, undisturbed, for about 4 hours, until the outside is a deep mahogany bark and the internal temperature reads 165°F (74°C) in the thickest part.
4. Tear off two long sheets of heavy-duty foil. Set the lamb on them, squeeze the juice of 1 lemon over the top and pour the chicken broth around the base, then wrap tightly into a sealed package. Return to the smoker.
5. Cook another 2 1/2 to 3 1/2 hours, until the internal temperature reaches 203°F (95°C) and a probe slides into the meat with no resistance. Time varies with the cut, so trust the thermometer, not the clock.
6. Leave the lamb wrapped and rest it in a dry cooler or on the counter for 30 minutes. Unwrap over a bowl to catch the juices, pull the meat apart with two forks, discard any large lumps of fat, and toss the shredded lamb with a few spoonfuls of the reserved juices.
7. Stir the Greek yogurt with the grated garlic, the juice of the remaining lemon and a pinch of salt. Pile the smoked lamb into warm pitas and spoon the lemon-garlic yogurt over the top.

Chef's tips

Nutrition (per serving, estimated)

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