Grilled Smoked Lamb with Yoghurt Sauce by @dennistheprescott

1h5
Medium

4 servings

🐑

790 g

Lamb Shoulder

🫒

15 ml

Olive Oil

🌶️

10 ml

Smoked Paprika

🍋

0.5 lemon

Lemon Zest

🧂

3 g

Sea Salt

🌶️

Black Pepper

🥛

1 cup

Greek Yoghurt

🌿

12 g

Mint Leaves

🧄

6 g

Garlic

🍋

22 ml

Lemon Juice

🟤

1 g

Ground Cumin

🌶️

0.5 g

Cayenne

🧂

Sea Salt

🌑

0.5 g

Black Pepper

🧅

75 g

Pickled Red Onion

🥒

200 g

Cucumber

🫓

240 g

Pita

🧀

110 g

Feta

🌿

6 g

Mint

Preparation Steps

  1. Step 1/12

    Preheat the smoker grill to 200°F (93°C) for indirect smoking.

  2. Step 2/12

    Place the boneless lamb shoulder on a cutting board and pat it dry.

    boneless lamb shoulder
    🪵cutting board

  3. Step 3/12

    Coat the lamb shoulder with 1 tablespoon olive oil and rub it evenly over the surface.

    boneless lamb shoulder
    olive oil
    🪵cutting board

  4. Step 4/12

    Season the lamb with smoked paprika, lemon zest, sea salt, and cracked black pepper.

    boneless lamb shoulder
    smoked paprika
    lemon zest
    sea salt
    cracked black pepper
    🪵cutting board

  5. Step 5/12

    Place the seasoned lamb on the smoker grill and smoke at 200°F (93°C) for 35 to 40 minutes.

    boneless lamb shoulder
    🗜️tongs

  6. Step 6/12

    Increase the smoker grill temperature to 450°F (232°C) and continue cooking the lamb.

    boneless lamb shoulder
    🗜️tongs

  7. Step 7/12

    Check the thickest part of the lamb with a meat thermometer and remove it at 145°F (63°C) for medium doneness.

    boneless lamb shoulder
    🌡️meat thermometer
    🗜️tongs

  8. Step 8/12

    Rest the cooked lamb on a serving platter for at least 15 minutes before slicing.

    boneless lamb shoulder
    🍽️serving platter

  9. Step 9/12

    Combine Greek yogurt, minced mint leaves, minced garlic, lemon juice, ground cumin, and cayenne pepper in a small mixing bowl.

    Greek yogurt
    mint leaves
    garlic
    lemon juice
    ground cumin
    cayenne pepper
    🥣small mixing bowl
    🥄spoon

  10. Step 10/12

    Stir the yogurt sauce until smooth and season it to taste with sea salt and cracked black pepper.

    sea salt
    cracked black pepper
    🥣small mixing bowl
    🥄spoon

  11. Step 11/12

    Slice the rested lamb shoulder into thin serving pieces.

    boneless lamb shoulder
    🔪chef's knife
    🪵cutting board

  12. Step 12/12

    Arrange sliced lamb and mint yogurt sauce on a serving platter with pickled red onion, cucumber, pita bread, feta cheese, and fresh mint.

    boneless lamb shoulder
    Greek yogurt
    pickled red onion
    cucumber
    pita bread
    feta cheese
    fresh mint
    🍽️serving platter
    🥄spoon

Composition

Ingredients

Types

Oils, Spices, Fruit, Seasonings, Herbs, Vegetables, Pickles

Ingredients

Lamb shoulder, Olive oil, Smoked paprika, Lemon zest, Sea salt, Black pepper, Greek yoghurt, Mint leaves, Garlic, Lemon juice, Ground cumin, Cayenne, Pickled red onion, Cucumber, Pita, Feta, Mint

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Low Carb, Ketogenic

Calories

610 kcal

Macro nutrients

Protein: 39g, Fat: 35g, Carbohydrates: 34g, Fiber: 3g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 4.5mg, Potassium: 590mg, Sodium: 720mg, Zinc: 6.2mg

Vitamins

Vitamin B12: 2.6mcg, Vitamin B6: 0.5mg, Vitamin C: 12mg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, small mixing bowl, spoon, tongs, meat thermometer, serving platter

Appliances

smoker grill

Type

Type

Type Of Dish

Main Course, Grilled Dish, Family Style

Occasions

Summer, Outdoor Dining, Barbecue, Dinner, Weekend Gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

United States, North America

Various

Aspect

Texture

Smoky, Tender, Juicy, Creamy, Crunchy, Charred

Flavors

Smoky, Savory, Tangy, Herbal, Spicy, Salty, Citrusy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked lamb out longer than 2 hours), fridge : 3 days (Store lamb and yogurt sauce in separate airtight containers,Refrigerate within 2 hours of cooking,Keep at or below 40°F (4°C)), freezer : 90 days (Freeze sliced lamb in an airtight freezer-safe container,Do not freeze yogurt sauce, cucumber, feta, or pita for best texture)