Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup of harissa paste, 4 cloves of minced garlic, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.25 cup of olive oil, the zest and juice of 1 whole lemon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; rub this mixture thoroughly over 4 pounds of boneless lamb shoulder, then cover and refrigerate for at least 4 hours.

2. 2

   Preheat a smoker to 275 degrees Fahrenheit (135 degrees Celsius) and add 2 cups of apple wood chips for a robust smoky flavor.

3. 3

   Place the marinated lamb shoulder directly onto the smoker rack and smoke for approximately 3.5 to 4 hours, or until an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius) is reached.

4. 4

   In a separate large bowl, combine 1 large red onion cut into wedges, 2 medium bell peppers (one red, one yellow) sliced, 2 medium zucchinis quartered, 1 pint of cherry tomatoes, 1 whole orange thinly sliced, 0.25 cup of olive oil, 1 teaspoon of dried oregano, and 0.5 teaspoon of salt, tossing to coat all vegetables evenly.

5. 5

   During the last hour of smoking, add the prepared vegetables to the smoker, distributing them around the lamb shoulder, and cook until tender and slightly charred.

6. 6

   Carefully remove the smoked lamb shoulder and the roasted vegetables from the smoker, tent the lamb loosely with foil, and allow it to rest for 15 minutes before carving to retain juices.

7. 7

   Carve the rested lamb shoulder into thick slices and serve immediately alongside the warm, citrus-infused roasted Mediterranean vegetables.