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
Method
Prepare the Lamb Shoulder
- Pat lamb dry with paper towels.
- Rub all sides generously with harissa, pressing it into the meat.
- Season with salt and pepper.
- Let sit at room temp for 30 minutes or refrigerate overnight (up to 3 days) for deeper flavor.
Set Up the Smoker
- Preheat smoker or pellet grill to 225°F.
- Use cherry and oak wood pellets for a balance of sweet smoke and deep flavor.
Smoke the Lamb
- Place lamb shoulder directly on grill grates, fat side up.
- Smoke for 4–5 hours, spritzing every hour with pomegranate juice + vinegar.
- When internal temp reaches 195–203°F, remove and wrap in foil or butcher paper.
- Rest for at least 30 minutes.
Prepare the Labneh
- In a bowl, mix Yaza Labneh, grated garlic, lemon juice, olive oil, smoked paprika, and salt.
- Stir until smooth and creamy. Spread in a thick layer on a serving platter.
To Serve
- Pull or slice lamb into chunks.
- Layer over the smoked paprika labneh.
- Top with pomegranate seeds, chopped toasted almonds, pomegranate molasses, Aleppo pepper, and fresh mint.