Smoked Lamb with Yoghurt Sauce by @dennistheprescott

1h15

4 servings

🍖

790 g

Lamb shoulder

🫒

15 ml

Olive oil

🌶️

10 ml

Smoked paprika

🍋

0.5 lemon

Lemon zest

🧂

1 g

Sea salt

⚫

1 g

Black pepper

🥣

240 ml

Greek yoghurt

🌿

120 ml

Mint leaves

🧄

6 g

Garlic

🍋

1.5 tbsp

Lemon juice

🫙

1 g

Ground cumin

🌶️

0.5 g

Cayenne

🧅

75 g

Pickled red onion

🥒

200 g

Cucumber

🥙

240 g

Pita

🧀

110 g

Feta

🌿

Mint

  1. Preheat

    Preheat the pellet grill smoker to 200°F (93°C).

  2. Zest
    • lemon zest
    • Greek yoghurt

    Zest 1/2 lemon and set the lemon aside for the yoghurt sauce.

  3. Coat
    • boneless lamb shoulder
    • olive oil

    Coat the 1.75 lb boneless lamb shoulder with 1 tablespoon olive oil.

  4. Rub
    • boneless lamb shoulder
    • smoked paprika
    • lemon zest

    Rub the lamb with 2 teaspoons smoked paprika and the lemon zest.

  5. Season
    • boneless lamb shoulder
    • sea salt

    Season the lamb generously with sea salt and cracked black pepper.

  6. Place
    • boneless lamb shoulder

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

  7. Mince
    • fresh mint leaves
    • garlic
    • Lamb shoulder

    Mince 1/2 cup fresh mint leaves and 2 garlic cloves while the lamb smokes.

  8. Combine
    • Greek yoghurt
    • fresh mint leaves
    • garlic

    Combine 1 cup Greek yoghurt, the minced mint, and minced garlic in a small bowl.

  9. Stir
    • lemon juice
    • ground cumin

    Stir in the juice of 1/2 lemon, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper.

  10. Season
    • Greek yoghurt
    • sea salt

    Season the yoghurt sauce with sea salt and cracked black pepper, then mix until smooth.

  11. Step

    Increase the pellet grill smoker temperature to 450°F (232°C).

  12. Cook
    • boneless lamb shoulder

    Cook the lamb over high heat until charred outside and 145°F (63°C) at its center.

  13. Transfer
    • boneless lamb shoulder

    Transfer the lamb to a board and rest it for at least 15 minutes.

  14. Slice
    • cucumber
    • feta cheese

    Slice the cucumber and crumble the feta cheese for serving.

  15. Arrange
    • boneless lamb shoulder

    Carve the rested lamb into slices and arrange it on a serving platter.

  16. Serve
    • boneless lamb shoulder
    • Greek yoghurt
    • pickled red onion

    Serve the lamb with mint yoghurt sauce, pickled red onion, cucumber, pita bread, feta cheese, and fresh mint sprigs.

Smoked Lamb with Yoghurt Sauce by @dennistheprescott

1h15

4 servings

🍖

790 g

Lamb shoulder

🫒

15 ml

Olive oil

🌶️

10 ml

Smoked paprika

🍋

0.5 lemon

Lemon zest

🧂

1 g

Sea salt

⚫

1 g

Black pepper

🥣

240 ml

Greek yoghurt

🌿

120 ml

Mint leaves

🧄

6 g

Garlic

🍋

1.5 tbsp

Lemon juice

🫙

1 g

Ground cumin

🌶️

0.5 g

Cayenne

🧅

75 g

Pickled red onion

🥒

200 g

Cucumber

🥙

240 g

Pita

🧀

110 g

Feta

🌿

Mint

Preparation Steps

  1. Step 1/16

    Preheat the pellet grill smoker to 200°F (93°C).

  2. Step 2/16

    Zest 1/2 lemon and set the lemon aside for the yoghurt sauce.

    🍋lemon zest
    🧀microplane grater
    🪵cutting board

  3. Step 3/16

    Coat the 1.75 lb boneless lamb shoulder with 1 tablespoon olive oil.

    🍖boneless lamb shoulder
    🫒olive oil
    🪵cutting board

  4. Step 4/16

    Rub the lamb with 2 teaspoons smoked paprika and the lemon zest.

    🍖boneless lamb shoulder
    🌶️smoked paprika
    🍋lemon zest

  5. Step 5/16

    Season the lamb generously with sea salt and cracked black pepper.

    🍖boneless lamb shoulder
    🧂sea salt
    ⚫cracked black pepper

  6. Step 6/16

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

    🍖boneless lamb shoulder
    🥢tongs

  7. Step 7/16

    Mince 1/2 cup fresh mint leaves and 2 garlic cloves while the lamb smokes.

    🌿fresh mint leaves
    🧄garlic
    🔪chef's knife
    🪵cutting board

  8. Step 8/16

    Combine 1 cup Greek yoghurt, the minced mint, and minced garlic in a small bowl.

    🥣Greek yoghurt
    🌿fresh mint leaves
    🧄garlic
    🥣small bowl
    🥄mixing spoon
    🥄measuring cup

  9. Step 9/16

    Stir in the juice of 1/2 lemon, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper.

    🍋lemon juice
    🫙ground cumin
    🌶️cayenne pepper
    🥄mixing spoon
    🥄measuring spoons

  10. Step 10/16

    Season the yoghurt sauce with sea salt and cracked black pepper, then mix until smooth.

    🥣Greek yoghurt
    🧂sea salt
    ⚫cracked black pepper
    🥄mixing spoon

  11. Step 11/16

    Increase the pellet grill smoker temperature to 450°F (232°C).

  12. Step 12/16

    Cook the lamb over high heat until charred outside and 145°F (63°C) at its center.

    🍖boneless lamb shoulder
    🥢tongs
    🌡️instant-read thermometer

  13. Step 13/16

    Transfer the lamb to a board and rest it for at least 15 minutes.

    🍖boneless lamb shoulder
    🥢tongs
    🪵cutting board

  14. Step 14/16

    Slice the cucumber and crumble the feta cheese for serving.

    🥒cucumber
    🧀feta cheese
    🔪chef's knife
    🪵cutting board

  15. Step 15/16

    Carve the rested lamb into slices and arrange it on a serving platter.

    🍖boneless lamb shoulder
    🔪chef's knife
    🪵cutting board
    🍽️serving platter

  16. Step 16/16

    Serve the lamb with mint yoghurt sauce, pickled red onion, cucumber, pita bread, feta cheese, and fresh mint sprigs.

    🍖boneless lamb shoulder
    🥣Greek yoghurt
    🧅pickled red onion
    🥒cucumber
    🥖pita bread
    🧀feta cheese
    🌿fresh mint sprigs
    🍽️serving platter

Composition

Ingredients

Types

Oils, Spices, Fruit, Seasonings, Vegetables, Pickled foods

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

Notes

Lamb shoulder (1 1/2-2 pound, deboned and tied), Lemon zest (zest of 1/2 lemon), Sea salt (to taste, for lamb rub, for sauce), Black pepper (cracked, to taste, for lamb rub, for sauce), Mint leaves (minced), Garlic (minced), Lemon juice (juice of 1/2 lemon), Pickled red onion (for serving), Cucumber (sliced, for serving), Pita (for serving), Feta (for serving), Mint (for serving)

Allergens

to inform

Dietetics

Dietary regimen

High protein

Calories

610 kcal

Macro nutrients

Protein: 39g, Total fat: 35g, Saturated fat: 13g, Carbohydrates: 34g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 4.2mg, Potassium: 650mg, Sodium: 900mg, Zinc: 6.5mg

Vitamins

Vitamin A: 110mcg RAE, Vitamin B12: 2.4mcg, Vitamin C: 12mg, Vitamin D: 0.7mcg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

small bowl, mixing spoon, chef's knife, cutting board, microplane grater, measuring spoons, measuring cup, tongs, instant-read thermometer, serving platter

Appliances

Smoker

Type

Type

Type Of Dish

Main Course

Occasions

Summer, Outdoor dining, Barbecue, Family meal, Dinner party

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Smoky, Creamy, Crunchy, Charred

Flavors

Smoky, Savory, Tangy, Herbaceous, Garlicky, Spicy, Citrusy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep cooked lamb and yogurt sauce out for no longer than 2 hours,Reduce to 1 hour when ambient temperature exceeds 90°F (32°C)), fridge : 3 to 4 days (Store cooled lamb in an airtight container at or below 40°F (4°C),Store mint yogurt sauce separately in a sealed container,Reheat lamb to 165°F (74°C) before serving), freezer : 2 to 3 months (Freeze sliced lamb in an airtight freezer-safe container,Do not freeze the yogurt sauce, cucumber, pita, or feta for best texture,Thaw lamb overnight in the refrigerator)