ChefXi OfficialA soulful, slow-smoked lamb shoulder infused with a vibrant pomegranate-sumac glaze, blending the deep traditions of the Levant with the rugged techniques of the smokehouse.
In a small bowl, combine the kosher salt, black pepper, sumac, ground cumin, and ground coriander to create the dry rub.
Toast your seeds in a dry pan until fragrant before grinding for maximum flavor.
Pat the lamb shoulder dry with paper towels. Apply the dry rub generously over the entire surface of the meat, massaging it into the crevices. Let it rest at room temperature for 45 minutes.
This rest period allows the salt to begin drawing moisture out, which will eventually be reabsorbed as a concentrated brine.
Preheat your smoker to 250°F (120°C) using oak or cherry wood for a balanced, soulful smoke profile.
Place the lamb shoulder in the smoker. Close the lid and smoke until the internal temperature reaches 165°F (74°C).
Maintain a steady temperature; consistency is the key to harmony in BBQ.
While the lamb smokes, whisk together the pomegranate molasses, honey, minced garlic, and lemon juice in a small saucepan over low heat until well combined and slightly thickened.
Once the lamb reaches 165°F, brush a thick layer of the pomegranate glaze over the meat. Wrap the shoulder tightly in butcher paper or heavy-duty foil.
Return the wrapped lamb to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the meat is probe-tender.
Remove the lamb from the smoker and let it rest, still wrapped, for at least 30 minutes before shredding or slicing. Garnish with fresh mint and pomegranate arils.
The rest is non-negotiable—it allows the juices to redistribute, ensuring every bite is vibrant and moist.
The secret to this dish is the 'low and slow' approach to the lamb, which allows the fat to render and the spices to penetrate deep into the fibers. The pomegranate molasses provides a necessary acidic counterpoint to the rich, smoky meat. Respect the lineage of the spices—toasting them whole before grinding will release their true essence. Serve this with a side of charred pita or saffron rice for a complete dinner experience.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.