This spicy smoked lamb shoulder is made in the Nordic Ware stovetop smoker and has shawarma spices. This stovetop smoker recipe starts in the smoker and finishes in the oven, similar to the way a pork shoulder would be made. The combination of smoke flavor with the shawarma spices make this lamb a delicious addition to a pita sandwich or with rice and a salad.
Below is a YouTube video of how it is done.
Spicy Smoked Lamb Shoulder
This stovetop smoker recipe makes a delicious shawarma style pulled lamb that is great in pita sandwiches or over rice with a salad.
Shawarma Style Spice Paste
Garlic Yogurt Sauce
- Mix together all of the ingredients for the spice paste.
- Slather the spice paste all over the lamb.
- Place 2 tablespoons of wood chips in the center of the smoker.
- Line the drop tray in aluminum foil and place in the bottom of the smoker.
- Put the second tray in place and spray with cooking spray
- Add the meat to the tray.
- Put the lid on and make sure the thermometer is not touching the meat.
- Put the smoker on the stove with the vent open and turn the heat to medium high.
- Once you see smoke through the vent, shut the vent.
- Smoke for 1 hour. Monitor the temperature and adjust the heat as needed to keep it in the ideal range of 190º-210º.
- Preheat oven to 300º
- Take the meat out of the smoker and transfer to a dutch oven.
- Add the drippings from the drip tray into the dutch oven (be careful, it’s hot!). Also add about a 1-1.5 cups of water.
- Put the lid on the dutch oven and put it in the oven for 1 hour.
- Take the dutch oven out of the oven and take the lid off. Using a big spoon, ladle the juices all over the top of the meat and then put the lid on and return it to the oven for 1 more hour.
- Take the dutch oven out of the oven and measure the temperature. If it is not 200º or close to that, return to the oven. If it is 200º or so, increase the oven heat to 425º.
- Return the dutch oven to the oven with the lid OFF and roast for 30 minutes.
- Transfer the meat to a cutting board and wrap in aluminum foil and some tea towels.
- Let rest for 1 hour.
- Take 2 forks and shred the meat.
- Mix together all the ingredients for the garlic yogurt sauce
- If you are making a sandwich, later the meat, tomatoes, cucumber, red onion and mint with the garlic yogurt sauce on a pita.
Gosh, that sure was a long recipe, wasn’t it? A lot of steps, but nothing is actually difficult. If you have the time, you can make this spicy smoked lamb shoulder! Make sure you refer to my YouTube video (that will make it seem easier). Also like and subscribe, while you’re there!
Let’s Talk about Lamb Shoulder
If you’re having trouble finding lamb shoulder, I found my boneless lamb shoulder from Dartagnan. They were having a freezer sale, so I bought a few things. I thought lamb shoulder sounded like an interesting thing to try to smoke!
I am not sponsored by them or anything. This is not an affiliate link. I don’t have any sponsorships, to be honest. How sad is that? Guess I won’t be quitting my day job any time soon. I work so hard! Is anyone even reading this? Probably not. I already gave you the recipe. Not that anyone reads anything BEFORE a recipe. I try not to be one of THOSE food bloggers.
Let’s talk about why food bloggers write so much!
Did you know the reason why food bloggers write so much is because good SEO is dependent on the words on a page? For example, I only have 271 words as of right now. I need at least 300 to make this a worthwhile post. So really, I’m just filling up space.
Has this strategy worked for me? Absolutely not. I am terrible at SEO. That’s why I have to make YouTube videos. That way, the searches actually work for me and then people go to my site from there. It’s not a great system, but that seems to be all I am capable of pulling off myself. Maybe one of these days I’ll get a sponsorship and I can afford to have someone work on my website for me. A girl can dream.
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