Enjoy tender, smoked lamb shoulder layered with fresh herbs and a touch of honey-lemon glaze, all wrapped in a warm pita with crisp veggies and tzatziki—a perfect blend of bold, savory flavors.
Ingredients
- 5 lb Lamb Shoulder
- 2 tbsp Kosher Salt
- 1 tsp Black Pepper
- 6 Cloves Garlic
- 1 tsp Ground Coriander
- 1 tsp Ground Fennel Seed
- 1 tsp Red Chili Flake
- 3 tbsp Chopped Parsley
- 1 tbsp Chopped Thyme
- 1/2 tbsp Chopped Rosemary
Glaze Ingredients
- 1/2 tbsp Kosher Salt
- 1/2 tbsp Black Pepper
- 2 Cloves Garlic
- 1/2 tbsp Ground Coriander
- 1/2 tbsp Ground Fennel Seed
- 1/2 tbsp Red Chili Flake
- 2 tbsp Chopped Parsley
- 1 tbsp Chopped Thyme
- 1/2 tbsp Chopped Rosemary
- 2 tbsp Honey
- 1 Lemon Juiced
Sandwich Ingredients
- 1 Pita
- 3 tbsp Tzatsiki
- 2 tbsp Cucumber diced
- Pinch of finely shaved Red Onion
- 3 Cherry Tomatoes sliced
- Olive oil to dress the cucumber, red onion and tomato
- 1 tbsp Feta Cheese
- A few Mint leaves
Instructions
EGG SET-UP:
Indirect 250°F with the convEGGtor
TOOLS & ACCESSORIES:
convEGGtor, Stainless Steel Silicone Basting Brush
1. Butterfly the lamb open and season with the rub mixture.
2. Roll up and tie tightly.
3. Smoke at 250°F using the ConvEGGtor to an internal temp of 110°F with a pan of water underneath.
4. Brush on half of the glaze and continue to cook until 145°F internal temperature.
5. Pull the meat of the smoker, brush with the remaining glaze and allow to rest to 155°F.
6. Slice the meat and assemble sandwich, toasting the pita on the grill first.
Enjoy!
5 lb
What size lamb shoulder?