Barbecue Smoked Pulled Lamb Shoulder

One of the key ingredients in this recipe is pomegranate molasses as it complements the smoky rich flavors of barbecued lamb perfectly. But marinades aren’t the only ones that benefit from the use of pomegranate molasses. This underrated condiment, which is a syrup of boiled pomegranate juice is a common ingredient in Middle Eastern cuisine. It is used as a component of mouhamara, a dip that also includes red bell peppers and ground walnuts.

In addition, pomegranate molasses can be used in place of vinegar to give your salad dressings a more fruity twist. And when added to a glass of sparkling water, it makes for a refreshing and tangy drink that pairs well with dishes that have bold flavors.

Yields: 8 servings

Serving Size: 1/2 cup pulled lamb

Preparation & Cooking Time: 5 hours

Ingredients:

  • 1 shoulder of lamb, fat trimmed
  • Oak wood chunks

Injection marinade

  • 1/4 cup pomegranate juice
  • 1/4 cup lamb stock
  • 1/4 cup red wine
  • 2 beetroot, peeled
  • 1 sprig rosemary
  • 3 cloves garlic, peeled

Dry rub

  • 2 tablespoons salt
  • 1/2 cup freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 2 1/2 tablespoons sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon allspice

Glaze

  • 3 tablespoons apricot jam
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3 tablespoons pomegranate molasses

Instructions:

  • Pour the pomegranate juice, lamb stock and wine in a blender or food processor.
  • Add the beetroot.
  • Pulse until smooth.
  • Add the rosemary and garlic.
  • Let it sit for six hours to allow the flavors to infuse.
  • Place the lamb on a baking pan.
  • Inject various part of the lamb with the beetroot mixture.
  • Cover and refrigerate for four hours or overnight.
  • In a bowl, make the dry rub by mixing salt, black pepper, paprika, sugar, garlic powder, dried rosemary, onion powder and allspice.
  • Let sit at room temperature for 30 minutes.
  • Preheat smoker to 250 degrees F.
  • Use oak wood chunks.
  • Cook the lamb for three hours.
  • Check to make sure that the internal temperature registers at150 degrees F.
  • Place in the oven and roast for one hour at 170 degrees F.
  • Make the glaze by mixing the apricot jam, paprika, cumin and pomegranate molasses.
  • Baste the lamb with this mixture.
  • Roast in the oven for another 30 minutes.
  • Pull the meat using two forks.
  • Serve with the bread.
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