Moroccan Lamb Shoulder | Slow Cooked Lamb On The Kamado Joe

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar, while raisins are typically cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often less expensive.

Prepare the marinade by crushing coriander seeds, cumin seeds, and fennel seeds in a pestle and mortar until coarse.

Add paprika, caraway seeds, and black peppercorns to the mixture and grind until coarse.

Mix in salt and cayenne pepper to the spice blend.

In a bowl, combine the crushed spices with oil, lemon zest, lemon juice, and smashed garlic cloves using a garlic press.

Stir the marinade until well combined, adding more oil if necessary for a spreadable consistency.

Score the skin of the lamb shoulder in a crisscross diamond pattern to allow the marinade to penetrate.

Spoon the marinade over the lamb shoulder, spreading it on both sides and into the incisions.

Optionally, marinate the lamb for 6 hours or overnight, but proceed to cook it after 5 minutes if desired.

Set up the Kamado Joe barbecue to run at about 150°C (300°F).

Place a small chunk of cherry wood on the barbecue for a hint of smoke.

Prepare a bed of onions seasoned with salt, oil, and sumac, and place the lamb shoulder on top.

Insert a thermometer probe into the thickest part of the lamb shoulder, aiming for an internal temperature of 90-93°C (194-199°F).

Cook the lamb shoulder for approximately 4-5 hours, checking the internal temperature periodically.

Once the lamb reaches 94-95°C (201-203°F), remove it from the barbecue.

Use two forks to pull apart the lamb, ensuring it is tender and melt-in-the-mouth.

Serve the lamb with flatbreads, rice, or couscous, and garnish with roughly chopped pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens