Smoked Harissa-Rubbed Lamb Shoulder w/ Paprika Labneh

Smoked lamb shoulder coated in bold harissa, served over smoked paprika labneh and topped with pomegranate, toasted almonds, and a drizzle of molasses. Smoky, spicy, creamy, and fresh all in one plate.

Why You'll Love Smoked Harissa-Rubbed Lamb Shoulder w/ Paprika Labneh

The lamb smokes for 4 to 5 hours at 225°F, getting spritzed hourly with pomegranate juice and vinegar, until it pulls apart at 195 to 203°F internal. It rests on smoked paprika labneh, then gets topped with pomegranate seeds, toasted almonds, pomegranate molasses, Aleppo pepper, and mint.

Tips and Tricks

• Rest is essential: Let the lamb sit for at least 30 minutes after smoking so the juices settle and flavors deepen.
• Don't skip the spritz: That pomegranate and vinegar mist keeps things moist and builds layers of tangy complexity.
• Labneh = flavor sponge: Spread the labneh thick and let the lamb juices soak into it-it's magic.

Variations

• Option 1: Swap harissa for gochujang for a Korean-Mediterranean hybrid with smoky heat and sweetness.
• Option 2: Use tahini yogurt instead of labneh for a nuttier, more sesame-forward take.
• Option 3: Replace pomegranate molasses with balsamic glaze for a more mellow finish.

Substitutions

• Option 1: No smoker? Use your oven at low heat (225°F) and finish on the grill or broiler for a touch of char.
• Option 2: Swap lamb shoulder for lamb leg or even beef chuck for similar results with a different cut.
• Option 3: Use chili flakes or smoked paprika in place of Aleppo pepper if needed.

Best served with

• Warm grilled flatbreads or pita
• Pickled red onions or turnips
• Charred carrots or eggplant
• Herby couscous or freekeh salad

How to Store Leftovers

• Store the pulled lamb in an airtight container in the fridge for up to 4 days. Reheat gently in a covered pan with a splash of broth or water to keep it moist.
• The labneh can be made ahead and stored separately for up to 3 days-just give it a good stir before serving. Freeze extra lamb for up to 2 months for easy weeknight wraps or grain bowls.

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Smoked Harissa-Rubbed Lamb Shoulder w/ Paprika Labneh

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Smoked lamb shoulder coated in bold harissa, served over smoked paprika labneh and topped with pomegranate, toasted almonds, and a drizzle of molasses. Smoky, spicy, creamy, and fresh all in one plate.

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Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Californian, Middle Eastern

Calories: 309

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Lamb Shoulder

• 1 bone-in lamb shoulder about 2 lbs
• 4 tablespoon harissa
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

Spritz

• ¼ cup pomegranate juice
• 2 tablespoon apple cider vinegar

Smoked Paprika Labneh

• ½ cup Yaza Labneh
• 1 small garlic clove grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt

To Finish

• ¼ cup pomegranate seeds
• 2 tablespoon toasted almonds chopped
• 1 tablespoon pomegranate molasses
• ½ teaspoon Aleppo pepper
• 2 tablespoon fresh mint leaves torn

Equipment

• Smoker or pellet grill
• Mixing Bowls
• Instant-read thermometer

Method

 

Prepare the Lamb Shoulder

1. Pat lamb dry with paper towels.
2. Rub all sides generously with harissa, pressing it into the meat.
3. Season with salt and pepper.
4. Let sit at room temp for 30 minutes or refrigerate overnight (up to 3 days) for deeper flavor.

Set Up the Smoker

1. Preheat smoker or pellet grill to 225°F.
2. Use cherry and oak wood pellets for a balance of sweet smoke and deep flavor.

Smoke the Lamb

1. Place lamb shoulder directly on grill grates, fat side up.
2. Smoke for 4-5 hours, spritzing every hour with pomegranate juice + vinegar.
3. When internal temp reaches 195-203°F, remove and wrap in foil or butcher paper.
4. Rest for at least 30 minutes.

Prepare the Labneh

1. In a bowl, mix Yaza Labneh, grated garlic, lemon juice, olive oil, smoked paprika, and salt.
2. Stir until smooth and creamy. Spread in a thick layer on a serving platter.

To Serve

1. Pull or slice lamb into chunks.
2. Layer over the smoked paprika labneh.
3. Top with pomegranate seeds, chopped toasted almonds, pomegranate molasses, Aleppo pepper, and fresh mint.

Nutrition

Calories: 309kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 11298mgPotassium: 591mgFiber: 5gSugar: 29gVitamin A: 1623IUVitamin C: 23mgCalcium: 62mgIron: 2mg

Notes

Storage: let the lamb cool, then store it in an airtight container in the fridge for up to 4 days. It reheats well covered in a low oven with a splash of water or broth to keep it moist. The labneh keeps separately in the fridge for up to 4 days.

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