Smoked lamb shoulder with pomegranate, mint and whipped feta

Jamie Stuart (FireAndThyme) - Friend of Weber

Difficulty: easy
Fuel Type:
  • People

    Serves 10

  • Prep Time

    30 min.

  • Barbecue Time

    9 to 10 h


the Ingredients

Smoked Lamb Shoulder With Pomegranate

Pulled lamb

  • 1 x 2.5-3kg lamb shoulder bone-in
  • 50 grams Fire & Thyme lamb rub
  • 1 tablespoon American mustard
  • Water bottle spritz

Whipped fetta

  • 150 grams creamy style feta
  • 30 grams cream cheese
  • 30 grams Greek yoghurt or sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

To Serve

  • Pomegranate seeds
  • Lebanese bread
  • Fresh mint, finely chopped


When you take the effort to smoke a lamb shoulder all day long, it should be given some special attention when it comes time to plate up, and this Middle-Eastern inspired dish certainly elevates the humble lamb shoulder. Lebanese bread is grilled until perfection, topped with smokey tender pulled lamb, dolloped with a generous portion of tangy creamed feta, then bejewelled with pomegranate seeds, toasted pinenuts and fresh mint!


  • Preheat smoker for indirect cooking over low heat (135C / 275F)
  • Trim lamb of any excess hard fats
  • Method Lamb

  • Using a brush, paint lamb with
  • Liberally coat the lamb with the Fire and Thyme lamb rub
  • Once smoker is up to temperature, place lamb on cooking grill in the indirect smoking zone, and close the lid.
    - The lamb will take around 9 hours to cook through to an internal pulling temperature of 93C.
    - Every 45-60 minutes, lightly spray the lamb with water, being careful not to disturb the coating.
    - If you are short on time, after 5 hours, wrap the lamb tightly in tin foil and continuing cooking, this will reduce the cook time by 2-3 hours.
  • Remove the lamb and cover in tin foil.(if you have not done so already) and rest for 30-60 minutes.
  • After resting, pull the meat apart using either your hands (with gloves) or if preferred forks/ bear claws.
  • Method Whipped Feta

  • Place feta, cream cheese, yogurt/sour cream in to food processor, mixer, bullet, thermomix or similar, and blitz until well combined.
  • Add oil and lemon and juice, and blitz at short intervals until well combined, thick and creamy.
  • Season to taste with salt and pepper.
  • To Serve

  • Toast Lebanese bread on the grill, turning regularly until warm, lightly browned and slightly crisply.
  • Spread toasted bread with a generous layer of creamy whipped feta, and pile with pulled lamb.
  • Scatter with sweet pomegranate seeds and scatter with fresh, chopped mint.
  • Fold, and enjoy!

What do you need?

Recommended Tools

More Recipes

You May Also Like