Smoked Lamb Shoulder

Enjoy tender, smoked lamb shoulder layered with fresh herbs and a touch of honey-lemon glaze, all wrapped in a warm pita with crisp veggies and tzatziki. It’s the perfect blend of bold, savory flavors!

Ingredients

5 lb Lamb Shoulder
2 tbsp Kosher Salt
1 tsp Black Pepper
6 Cloves of Garlic
1 tsp Ground Coriander
1 tsp Ground Fennel Seed
1 tsp Red Chili Flakes3 tbsp Chopped Parsley
1 tbsp Chopped Thyme
1/2 tbsp Chopped Rosemary

Glaze Ingredients

1/2 tbsp Kosher Salt
1/2 tbsp Black Pepper
2 Cloves Garlic
1/2 tbsp Ground Coriander
1/2 tbsp Ground Fennel Seed
1/2 tbsp Red Chili Flake
2 tbsp Chopped Parsley
1 tbsp Chopped Thyme
1/2 tbsp Chopped Rosemary
2 tbsp Honey
1 Lemon Juiced

Sandwich Ingredients

1 Pita
3 tbsp Tzatziki

2 tbsp Cucumber, diced
Pinch of finely shaved Red Onion
3 Cherry Tomatoes sliced
Olive oil to dress the cucumber, red onion, and tomato
1 tbsp Feta Cheese
A few Mint leaves

Directions

Prepare the Big Green Egg for indirect heat to 250°F with the convEGGtor.

Butterfly the lamb open and season with the rub mixture.

Roll up and tie tightly.

Smoke at 250°F using the ConvEGGtor to an internal temp of 110°F with a pan of water underneath.

Brush on half of the glaze and continue to cook until 145°F internal temperature.

Pull the meat from the smoker, brush with the remaining glaze, and allow it to rest to 155°F.

Slice the meat and assemble the sandwich, toasting the pita on the grill first.

Recipe and photo from Big Green Egg.