Smoked Lamb Shoulder with Pomegranate

Name: Lammschulter Granatapfel Geräuchert
Total time: 10 h
Ingredients: 18 g Meersalz; 8 g Kreuzkümmelpulver; 6 g Koriandersamenpulver; 3 g Zimtpulver; 5 g Schwarzer Pfeffer, gemahlen; 30 ml Granatapfelmelasse; 6 g Knoblauchgranulat; 7 g Rosenpaprika

GlazeLambHot SmokingHard10-14 hrs93-96 °C110-125 °COak + Cherry

A whole lamb shoulder is treated with a sweet-tart pomegranate glaze and an aromatic spice blend of cumin, cinnamon and coriander. During the long smoking process, the glaze caramelizes into a wonderful crust while the meat becomes butter-soft inside. The result is an orientally inspired masterpiece with complex flavors.

Ingredients(for 1 kg)

Sea Salt18 g

Ground Cumin8 g

Ground Coriander Seed6 g

Ground Cinnamon3 g

Ground Black Pepper5 g

Pomegranate Molasses30 ml

Garlic Granules6 g

Rose Paprika7 g

Instructions

Dry Curing

12 hours

Mix all dry spices and rub the lamb shoulder vigorously all over. Rest uncovered on a rack in the refrigerator overnight.

Smoking Phase 1

8-10 hours

Regulate the smoker to 110-125 °C. Smoke the shoulder over indirect heat with oak and cherry wood until a core temperature of 70 °C.

Glazing and Smoking Phase 2

2 hours

Brush pomegranate molasses onto the shoulder every 30 minutes and continue smoking until the target core temperature of 93-96 °C is reached.

Resting and Serving

45 minutes

Wrap the shoulder in aluminum foil and rest for 45 minutes. Then pull the meat with two forks and garnish with fresh pomegranate seeds.

Pro Tip

Do not apply pomegranate molasses too early – only brush on from a core temperature of 70 °C to prevent the sugar from burning.

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