Are you tired of the same old backyard BBQ? Looking to impress your guests with a unique and flavorful dish? Look no further than smoked Moroccan lamb shoulder. This dish combines the tender and juicy flavors of lamb with the aromatic spices of Moroccan cuisine. The result is a mouthwatering dish that will have everyone coming back for seconds.
The Best Wood for Smoking Lamb Shoulder
When it comes to smoking lamb shoulder, choosing the right type of wood is crucial. Unlike traditional pork shoulder, the flavors of lamb require a subtler type of smoke. Fruit woods, such as apple wood, are ideal for smoking lamb. The light smoke complements the delicate flavors of the meat without overpowering it. So, when preparing your smoker, make sure to use apple wood chunks for the best results.
Preparing the Smoked Moroccan Lamb Shoulder
To prepare the smoked Moroccan lamb shoulder, you will need a bone-in lamb shoulder weighing around 5 pounds. Start by cleaning the shoulder and trimming any excess fat. Remember to leave about ¼ inch of fat for basting as the lamb smokes.
Next, mix the rub ingredients together in a bowl. The rub consists of dark brown sugar, minced fresh rosemary, kosher salt, cayenne pepper, white pepper, and ground cumin. Rub the seasonings onto the lamb shoulder, pressing them onto the meat to ensure they stick. Let the meat sit for 30 minutes to allow the flavors to develop and a skin called a pellicle to form on the outside.
The Smoking Process
Set up your smoker for a temperature of 250-275°F, slightly higher than usual. This higher temperature helps the fat render off and get crispy as the lamb cooks. Fill the water pan halfway full and add 5-6 apple wood chunks to the coals. Once the smoker is smoking, place the lamb shoulder on the top rack, with the fat side facing up and the bones towards the bottom.
Smoke the lamb shoulder for at least 5 hours, checking the internal temperature every 30 minutes. The meat is done when it has pulled back to expose more of the bones and the internal temperature reaches 195°F in at least 3 places. Remove the lamb from the smoker, cover it loosely with foil, and let it rest for 20-30% of the cooking time in a warm place.
Shredding and Serving
Once the lamb has rested, it's time to pull the meat apart. Use bear claws or your hands to shred the meat, discarding any large chunks of fat. In a bowl, mix the shredded meat with hot apple juice and your favorite BBQ spice. If the meat has cooled off and clumped up, warm it in the oven or on the grill for 15 minutes. The result is tender, flavorful pulled lamb that is perfect for sandwiches or as a main dish.
Pairing with Light Coleslaw
To complete your smoked Moroccan lamb shoulder experience, consider serving it with a light coleslaw. The crisp and refreshing flavors of the coleslaw complement the rich and smoky flavors of the lamb. It also makes for a great sandwich when served on a toasted bun.
- Can I use a different type of wood for smoking lamb shoulder? While apple wood is recommended for its subtle smoke, you can experiment with other fruit woods like cherry or pear wood.
- Can I smoke a boneless lamb shoulder? Yes, you can smoke a boneless lamb shoulder using the same recipe and smoking process. Just make sure to adjust the cooking time accordingly.
- Can I make this recipe without a smoker? If you don't have a smoker, you can still achieve similar results by using a charcoal grill with indirect heat. Place the lamb shoulder on the opposite side of the charcoal and follow the same cooking instructions.
Smoked Moroccan lamb shoulder is a show-stopping dish that will elevate your BBQ game. With the right choice of wood and a flavorful rub, you can create a succulent and tender lamb shoulder that will impress your guests. Whether served on its own or in a sandwich, this dish is sure to be a crowd-pleaser. So, fire up your smoker, prepare the rub, and get ready to enjoy a taste of Morocco in every bite.
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