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Traeger Kitchen


Slow Roasted BBQ Lamb Shoulder

Prep Time

2 Hours

Cook Time

5 Hours

Effort

Pellets

Cherry

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 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

Steps

  • 1

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

    Ingredients

    • 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.

    Ingredients

    • 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.

    Ingredients

    • 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.

    Ingredients

    • 3 Pound lamb shoulders

  • 5

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

    Grill325 ˚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.

    Grill350 ˚F

    Ingredients

    • 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.

    Grill350 ˚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.

    Ingredients

    • 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!