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A hand holds a beige plate with shredded, roasted meat on a bed of creamy sauce, garnished with herbs, chopped pistachios, and drizzled with a dark glaze. The plate is on a wooden surface.

Smoked Harissa-Rubbed Lamb Shoulder with Smoked Paprika Labneh

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Harissa-rubbed bone-in lamb shoulder smoked low and slow, served over smoked paprika labneh with pomegranate seeds, toasted almonds, Aleppo pepper, and fresh mint.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Entree
Cuisine: Middle Eastern-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Lamb Shoulder
  • 1 bone-in lamb shoulder 2 lbs
  • 4 tablespoon harissa
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup pomegranate juice
  • 2 tablespoon apple cider vinegar
Smoked Paprika Labneh
  • ½ cup labneh
  • 1 small clove garlic grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
To Serve
  • ¼ cup pomegranate seeds
  • 2 tablespoon almonds toasted and chopped
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon Aleppo pepper
  • 2 tablespoon fresh mint leaves torn

Equipment

  • Grill or smoker
  • spray bottle
  • Instant-read thermometer
  • butcher paper

Method
 

  1. Pat the lamb shoulder dry with paper towels.
  2. Coat all sides evenly with harissa, pressing it into the meat.
  3. Season with kosher salt and black pepper. Refrigerate uncovered overnight.
  4. Preheat grill or smoker to 225°F.
  5. Place the lamb shoulder on the grill grates, fat side up.
  6. Smoke for 4–5 hours, spritzing every hour with pomegranate juice and apple cider vinegar mixture.
  7. When internal temperature reaches 195–203°F, remove and wrap in butcher paper. Rest for at least 30 minutes.
  8. In a small bowl, stir the grated garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Then add the labneh, olive oil, smoked paprika, and salt, and stir until smooth.
  9. Spread labneh onto a serving plate in a thick layer.
  10. Pull the lamb apart into rough chunks or slice thick.
  11. Arrange over the labneh.
  12. Drizzle with pomegranate molasses. Finish with pomegranate seeds, toasted almonds, Aleppo pepper, and torn mint leaves.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate the lamb and labneh separately for up to 4 days. Reheat the lamb gently, covered, with a splash of water or stock to keep it moist.

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