Rosemary-Garlic Smoked Lamb Shoulder with Pomegranate Glaze

Steps

1. Step 1

   Pat the lamb shoulder dry. With a small sharp knife, cut 10 to 12 slits about 1 inch deep all over the meat, spacing them out, and push a piece of garlic deep into each one.

   10 min

   • 1 bone-in lamb shoulder (5-6 lb)
   • 8 cloves garlic
2. Step 2

   In a small bowl, stir together the rosemary, cumin, lemon zest, salt, pepper and olive oil into a loose paste. Rub it over every surface of the lamb, including the underside. Let the lamb sit at room temperature while the smoker heats, or refrigerate uncovered up to overnight for a deeper crust.

   10 min

   • 2 tbsp fresh rosemary
   • 2 tsp ground cumin
   • 2 tsp lemon zest
   • 1 tbsp kosher salt
   • 2 tsp black pepper
   • 2 tbsp olive oil
3. Step 3

   Set up the smoker for indirect cooking at 250°F with a mild fruit or oak wood. Fill the water pan if yours has one.

   30 min · 250°F

4. Step 4

   Put the lamb fat side up directly on the grate and smoke, undisturbed, for 4 hours. It should look mahogany brown and smell strongly of rosemary and smoke.

   4 hr, hands-off · 250°F

5. Step 5

   Set the lamb in a disposable foil pan or on a large sheet of heavy foil, pour the water or stock around it, and cover tightly with foil. Return to the smoker and cook until a fork twists easily in the meat and it reads 200-205°F near the bone, 2 1/2 to 3 1/2 hours more.

   3 hr, hands-off · 250°F

   • 1 cup water or unsalted chicken stock
6. Step 6

   While the lamb finishes, make the glaze: whisk the pomegranate molasses, honey, lemon juice, grated garlic, cumin and salt in a small saucepan and simmer over medium-low heat until it coats the back of a spoon, 3 to 4 minutes. Set aside.

   8 min

   • 1/2 cup pomegranate molasses
   • 2 tbsp honey
   • 2 tbsp lemon juice
   • 1 clove garlic
   • 1/2 tsp ground cumin
   • 1/4 tsp kosher salt
7. Step 7

   Uncover the lamb and brush it generously with about two-thirds of the glaze. Leave it uncovered in the smoker for 20 to 30 minutes so the glaze sets and tightens.

   25 min, hands-off · 250°F

8. Step 8

   Move the lamb to a board or back into its pan, tent loosely with foil and rest 45 minutes to 1 hour. Skim the fat from the juices in the pan and keep the juices.

   45 min, hands-off

9. Step 9

   Pull the meat off the bone in large shreds with two forks, discarding any hard fat. Toss the meat with a few spoonfuls of the reserved juices and the rest of the glaze, and taste for salt.

   10 min

10. Step 10

    Pile the lamb onto warm flatbreads with the fresh herbs, pomegranate seeds and a spoonful of yogurt.

    5 min

    • 8 flatbreads or pita
    • 1 cup mixed fresh herbs (parsley, mint, dill)
    • 1/2 cup pomegranate seeds
    • 1 cup plain whole-milk yogurt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026