Lebanese Seasoned Smoked Lamb Shoulder with NYC White Sauce
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Recipe Provided By
Chef Matt AbdooServings
6 to 8
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.
