August 19, 2021

Lebanese Seasoned Smoked Lamb Shoulder with NYC White Sauce

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Recipe by 

Chef Matt Abdoo
Servings

6 to 8

smoked lamb shoulder on pita with NYC white sauce

Ingredients

  • 1 American Lamb shoulder, bone-in
  • 1/4 cup vegetable oil
  • 1 cup Lebanese Seasoning (recipe follows)
  • 1 cup NYC White Sauce (recipe follows) 

Lebanese Seasoning:

  • 3/4 cup za’atar
  • 1/4 cup Greek Seasoning Blend (prepared version or use recipe that follows)

Greek Seasoning Blend (yields 1-1/2 cups):

  • 6 tablespoons sweet paprika
  • 1/4 cup kosher salt
  • 1/4 cup crushed oregano
  • 2 tablespoons granulated onion
  • 2 tablespoons granulated garlic
  • 1 tablespoon butcher grind black pepper
  • 1 tablespoon coarse ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse ground celery seed
  • 1 teaspoon coarse ground dried rosemary
  • 1 teaspoon monosodium glutamate
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice 

NYC White Sauce (yields 2 cups):

  • 3/4 cup mayonnaise
  • 1/2 cup labneh/plain Greek yogurt
  • 2 tablespoons white distilled vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon granulated garlic

Directions

For the smoked Lamb Shoulder:  Remove lamb from packaging and pat dry; coat with oil.  Generously season with Lebanese Seasoning; allow lamb to sit at room temperature for 15 to 20 minutes.  Smoke lamb at 250°F, away from the heat source, for approximately 4 hours.  Wrap lamb with food safe plastic wrap and then heavy-duty aluminum foil; return to smoker for an additional 4 hours or until internal temperature reaches between 198 to 203°F.  Remove lamb from smoker; allow to rest for at least 30 minutes.  Transfer lamb to a large aluminum pan.  Remove lamb from plastic wrap and foil, reserving drippings.  Remove bones from shoulder; pull or chop remaining lamb meat.  Mix pulled meat with the natural drippings from the pan. Serve with a generous drizzle of NYC White Sauce and garnish with lemon wedges.  

For Lebanese Seasoning:  In a small mixing bowl, combine Za’atar and Greek Seasoning Blend. 

For Greek Seasoning Blend:  In a mixing bowl, combine paprika, salt, oregano, onion, garlic, pepper, coriander, chili powder, mustard powder, thyme, oregano, celery seed, rosemary, monosodium glutamate, cinnamon and allspice; mix thoroughly. 

For NYC White Sauce:  In a mixing bowl, combine mayonnaise, labneh or yogurt, vinegar, lemon juice, pepper, salt, sugar, dill and garlic; whisk together.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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