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Slow Roasted BBQ Lamb Shoulder

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Mediterranean-inspired, this slow-roasted lamb dish is paired with tart and flavorful yogurt sauce, harissa hot sauce, and grilled flatbread. It’s time to dig in and eat with your hands.

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  • 1/4 Teaspoon caraway seeds

  • 1/4 Teaspoon coriander seeds

  • 1/4 Teaspoon Cumin Seeds, whole

  • 2 Ounce dried ancho chiles, stemmed and seeded

  • 10 Tablespoon water

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon lemon juice

  • 2 Clove garlic

  • 4 Tablespoon olive oil

  • 1 Tablespoon salt

  • 3 Pound lamb shoulders

  • 1 1/2 Cup Yogurt, Greek

  • 1/4 Cup Cucumber, grated

  • 1 Clove garlic, smashed

  • 1 Tablespoon Mint, chopped

  • 1 Tablespoon fresh chopped dill

  • 1 lemon, juiced

  • 1 lemon zest

  • salt and pepper

  • 1

    In a spice grinder, finely grind the caraway, coriander and cumin seeds.

    • 1/4 Teaspoon caraway seeds

    • 1/4 Teaspoon coriander seeds

    • 1/4 Teaspoon Cumin Seeds, whole

  • 2

    In a microwave-safe bowl, cover the ancho chilies with water and microwave on high for 2 minutes.

    • 2 Ounce dried ancho chiles, stemmed and seeded

    • 2 Tablespoon water

  • 3

    Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender. Add the ground spices, paprika, lemon juice, the 2 garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa sauce until smooth.

    • 1 Tablespoon smoked paprika

    • 1 Tablespoon lemon juice

    • 2 Clove garlic

    • 2 Tablespoon olive oil

    • 1 Tablespoon salt

  • 4

    Set lamb in a medium roast pan and rub 1/2 cup of the harissa sauce all over the meat; let stand at room temperature for at least 2 hours.

    • 3 Pound lamb shoulders

  • 5

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

    325 ˚F

  • 6

    Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.

    350 ˚F

    • 1/2 Cup water

  • 7

    Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spoon pan juices on top.

    350 ˚F

  • 8

    Let stand for 20 minutes after removing from grill.
  • 9

    Meanwhile, in a small bowl, combine the yogurt with grated cucumber, mashed garlic clove, mint, dill, lemon juice, lemon zest and 2 tablespoons of olive oil. Using a fork, pull the lamb off the bone in large chunks.

    • 1 1/2 Cup Yogurt, Greek

    • 1/4 Cup Cucumber, grated

    • 1 Clove garlic, smashed

    • 1 Tablespoon Mint, chopped

    • 1 Tablespoon fresh chopped dill

    • 1 lemon, juiced

    • 1 lemon zest

    • 2 Tablespoon olive oil

    • To Taste salt and pepper

  • 10

    Using your fingers, pull the lamb into smaller shreds and serve with the yogurt sauce, naan and the remaining harissa sauce. Enjoy!