Oak-Smoked Greek Lamb Shoulder with Lemon and Oregano

By Sprig Originals ✓ · cooked up in Sprig

A boneless lamb shoulder rubbed with oregano, cumin and a whisper of cinnamon, then smoked low and slow over oak until it pulls apart into juicy, lemony shreds. Almost all of the work is waiting — the smoker does the cooking, and the payoff is a big platter of pulled lamb for pita, rice or salad.

Ingredients

• 4 lb boneless lamb shoulder, tied or netted
• 2 tbsp olive oil
• 2 tbsp dried oregano
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 2 tsp ground cumin
• 1 tsp coarsely ground black pepper
• 1 tsp ground cinnamon

• 2 lemons (zest of 1, juice of both)
• 1/2 cup chicken broth
• 3 fist-sized oak wood chunks

Instructions

1. Pat the lamb shoulder dry and rub it all over with the olive oil. Mix the oregano, kosher salt, garlic powder, cumin, black pepper and cinnamon in a small bowl and press the rub into every surface, including the folds. Let the lamb sit at room temperature for 45 minutes while the smoker comes up to heat.
2. Set up your smoker for indirect cooking at 250°F (120°C) and add the oak chunks once the fire is clean and the smoke is thin and blue. Oak gives lamb a firm, savoury smoke without the bitterness heavier woods can leave.
3. Place the lamb fat side up directly on the grate and smoke undisturbed at 250°F for about 4 hours, until the outside is deep mahogany and a probe in the thickest part reads 160–165°F (71–74°C). Do not open the lid more than once an hour.
4. Lay out two overlapping sheets of heavy foil, set the lamb in the middle, pour over the chicken broth and the juice of both lemons, then wrap tightly into a sealed parcel. Return it to the smoker, seam side up.
5. Continue cooking at 250°F for another 2 1/2 to 3 hours, until the internal temperature reaches 203°F (95°C) and a probe slides into the shoulder with almost no resistance. Temperature matters more than the clock here — keep going if it still feels tight.
6. Move the wrapped lamb to a tray and rest it, still sealed, for 30 minutes. The internal temperature will drift up slightly, then settle.
7. Open the foil over a bowl to catch the juices. Pull the lamb apart with two forks, discarding any large lumps of fat, then toss the meat with the reserved juices and the lemon zest. Taste and add a pinch more salt before serving.

Chef's tips

Nutrition (per serving, estimated)

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