Smoked lamb shoulder with pomegranate, mint and whipped feta
When you take the effort to smoke a lamb shoulder all day long, it should be given some special attention when it comes time to plate up, and this Middle-Eastern inspired dish certainly elevates the humble lamb shoulder. Lebanese bread is grilled until perfection, topped with smokey tender pulled lamb, dolloped with a generous portion of tangy creamed feta, then bejewelled with pomegranate seeds, toasted pinenuts and fresh mint!
Preheat smoker for indirect cooking over low heat (135C / 275F)
Trim lamb of any excess hard fats
Using a brush, paint lamb with
Liberally coat the lamb with the Fire and Thyme lamb rub
Once smoker is up to temperature, place lamb on cooking grill in the indirect smoking zone, and close the lid.
- The lamb will take around 9 hours to cook through to an internal pulling temperature of 93C.
- Every 45-60 minutes, lightly spray the lamb with water, being careful not to disturb the coating.
- If you are short on time, after 5 hours, wrap the lamb tightly in tin foil and continuing cooking, this will reduce the cook time by 2-3 hours.
Remove the lamb and cover in tin foil.(if you have not done so already) and rest for 30-60 minutes.
After resting, pull the meat apart using either your hands (with gloves) or if preferred forks/ bear claws.
Place feta, cream cheese, yogurt/sour cream in to food processor, mixer, bullet, thermomix or similar, and blitz until well combined.
Add oil and lemon and juice, and blitz at short intervals until well combined, thick and creamy.
Season to taste with salt and pepper.
Toast Lebanese bread on the grill, turning regularly until warm, lightly browned and slightly crisply.
Spread toasted bread with a generous layer of creamy whipped feta, and pile with pulled lamb.
Scatter with sweet pomegranate seeds and scatter with fresh, chopped mint.
Fold, and enjoy!
Ingredients
Directions
Preheat smoker for indirect cooking over low heat (135C / 275F)
Trim lamb of any excess hard fats
Using a brush, paint lamb with
Liberally coat the lamb with the Fire and Thyme lamb rub
Once smoker is up to temperature, place lamb on cooking grill in the indirect smoking zone, and close the lid.
- The lamb will take around 9 hours to cook through to an internal pulling temperature of 93C.
- Every 45-60 minutes, lightly spray the lamb with water, being careful not to disturb the coating.
- If you are short on time, after 5 hours, wrap the lamb tightly in tin foil and continuing cooking, this will reduce the cook time by 2-3 hours.
Remove the lamb and cover in tin foil.(if you have not done so already) and rest for 30-60 minutes.
After resting, pull the meat apart using either your hands (with gloves) or if preferred forks/ bear claws.
Place feta, cream cheese, yogurt/sour cream in to food processor, mixer, bullet, thermomix or similar, and blitz until well combined.
Add oil and lemon and juice, and blitz at short intervals until well combined, thick and creamy.
Season to taste with salt and pepper.
Toast Lebanese bread on the grill, turning regularly until warm, lightly browned and slightly crisply.
Spread toasted bread with a generous layer of creamy whipped feta, and pile with pulled lamb.
Scatter with sweet pomegranate seeds and scatter with fresh, chopped mint.
Fold, and enjoy!