Cherry-Smoked Greek Pulled Lamb with Lemon-Dill Yogurt

By Sprig Originals ✓ · cooked up in Sprig

A boneless lamb shoulder rubbed with oregano, garlic and cumin, then smoked low and slow over cherry wood until it pulls apart with a fork. The wrap stage gets a big squeeze of lemon, so the finished lamb tastes bright rather than heavy, and a cold garlicky yogurt sauce goes over the top. It is a long cook but almost entirely hands-off — set it going in the morning and eat in the evening.

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
• 1 tsp ground cumin
• 2 lemons
• 3 fist-sized cherry wood chunks

• 1 cup plain Greek yogurt
• 1 clove garlic, finely grated
• 2 tbsp chopped fresh dill

Instructions

1. Pat the lamb shoulder dry and rub it all over with the olive oil. Mix the kosher salt, black pepper, oregano, garlic powder and cumin in a small bowl, then press the rub into every surface, including the ends and any folds. Let it sit at room temperature for 30 minutes while the smoker heats.
2. Set up your smoker for indirect heat at 250°F (120°C) and add the cherry wood chunks once the fire is stable and the smoke runs thin and blue. Fill the water pan if your smoker has one.
3. Place the lamb fat-side up directly on the grate and smoke undisturbed for about 4 hours, until the outside is deep mahogany and the internal temperature in the thickest part reads 165°F (74°C).
4. Lay out a double layer of heavy-duty foil. Set the lamb on it, squeeze the juice of 1 lemon over the top, wrap tightly, and return to the smoker.
5. Continue cooking at 250°F for another 3 to 4 hours, until the internal temperature reaches 203°F (95°C) and a probe or skewer slides into the meat with no resistance. Start checking at the 3-hour mark.
6. Leave the lamb wrapped and rest it in a cooler or turned-off oven for at least 45 minutes. Meanwhile, stir the Greek yogurt with the grated garlic, dill and the juice of the remaining half lemon, plus a pinch of salt; chill until serving. Cut the other half lemon into wedges.
7. Open the foil carefully, remove the butcher's twine, and pull the lamb apart with two forks, tossing it through the juices in the foil. Taste and add salt and a squeeze of lemon, then serve with the lemon-dill yogurt spooned over.

Chef's tips

Nutrition (per serving, estimated)

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