Smoked Lamb Shoulder with Pistachio-Mint Gremolata and Charred Eggplant Puree

Instructions

1. 1

   Prepare the lamb shoulder by mixing smoked paprika, dried oregano, garlic powder, cumin, salt, and black pepper in a small bowl. Rub this spice blend all over the lamb shoulder. Drizzle with 3 tablespoons of olive oil and massage it into the meat. Cover and refrigerate for at least 4 hours, or preferably overnight.

   ~15 min
2. 2

   Preheat your smoker to 225°F (107°C). Place the lamb shoulder in the smoker. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195-200°F (90-93°C). If you don't have a smoker, you can use your oven by roasting at 300°F (150°C) in a covered pot with a little liquid for the same duration, then broiling the last 30 minutes to achieve a crust.

   ~600 min
3. 3

   Once the lamb reaches the desired temperature, remove it from the smoker. Wrap tightly in aluminum foil and let it rest for at least 1 hour before shredding.

   ~60 min
4. 4

   While the lamb rests, prepare the charred eggplant puree. Halve the eggplants lengthwise and score the flesh. Place cut-side down on a baking tray lined with parchment paper and roast at 400°F (200°C) for 30-40 minutes, or until very tender and the skin is blackened and blistered. Alternatively, char them directly over an open flame on a gas stovetop or grill.

   ~40 min
5. 5

   Once cooled enough to handle, scoop the eggplant flesh into a food processor, discarding the skins. Add tahini, lemon juice, 3 cloves of minced garlic, and 2 tablespoons of water. Process until smooth, adding more water 1 tablespoon at a time if needed to reach a desired consistency. Season with salt to taste.

   ~10 min
6. 6

   Prepare the pistachio-mint gremolata. In a food processor, pulse the roasted pistachios until roughly chopped. Add fresh mint leaves, parsley leaves, 1 teaspoon lemon zest, 1 clove minced garlic, and 3 tablespoons of extra virgin olive oil. Pulse until everything is finely chopped and combined. Season with salt to taste.

   ~5 min
7. 7

   Shred the rested lamb shoulder using two forks. Mix in some of the rendered juices from the foil if desired for extra moisture.

   ~5 min
8. 8

   To serve, spread a generous portion of the charred eggplant puree onto each plate. Top with a pile of shredded lamb shoulder. Garnish generously with the pistachio-mint gremolata.

   ~5 min