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Shredded, charred meat is served on a plate over a creamy white sauce, garnished with chopped herbs, pistachios, and drizzled with a dark brown glaze.

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
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Californian, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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, stir the grated garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Then mix in the Yaza Labneh, 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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