Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 2 kilograms boneless lamb shoulder with paper towels and prepare a rub by mixing 0.5 cups tahini, 4 minced cloves garlic, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon ground coriander, 1 tablespoon salt, and 1 teaspoon black pepper in a small bowl.

2. 2

   Generously coat the entire surface of the lamb shoulder with the prepared tahini-spice rub, ensuring it is evenly distributed.

3. 3

   Preheat a smoker to 250 degrees Fahrenheit (120 degrees Celsius) with 2 cups of apple or cherry wood chips soaking.

4. 4

   Place the rubbed lamb shoulder directly on the smoker rack and smoke for 3 hours, allowing the flavors to penetrate the meat.

5. 5

   In a large Dutch oven or oven-safe pot, toss the 4 large carrots and 2 large yellow onions with 2 tablespoons olive oil, then place the smoked lamb shoulder on top of the vegetables and pour 1 cup lamb or vegetable broth around the meat.

6. 6

   Cover the Dutch oven tightly and transfer to a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius), cooking for another 2.5 to 3 hours or until the lamb is fork-tender.

7. 7

   Remove the lamb from the Dutch oven, allow it to rest for 15 minutes before shredding or slicing, and gently toss the glazed root vegetables with any accumulated juices.

8. 8

   Garnish the shredded or sliced lamb and glazed root vegetables with 0.25 cups fresh chopped dill or cilantro before serving.