Hickory-Smoked Lamb Shoulder with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich lamb shoulder slow-smoked over hickory wood with garlic and rosemary for an aromatic, tender barbecue dish. This Mediterranean-inspired barbecue recipe, ready in about 750 minutes, pairs bone-in lamb shoulder, fresh rosemary, chopped, fresh garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 270 min Cook: 480 min Serves 6 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons chopped fresh rosemary, 6 cloves minced garlic, 3 tablespoons olive oil, and 1 teaspoon lemon zest to form a paste.
  2. Step 2: Rub the paste all over the 5-pound bone-in lamb shoulder, covering every surface. Let it marinate uncovered in the refrigerator for at least 4 hours or overnight.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked hickory wood chips to produce smoke.
  4. Step 4: Place the lamb shoulder on the smoker grate fat side up and smoke for 6 to 8 hours, until the internal temperature reaches 195°F and the meat is fork-tender.
  5. Step 5: Remove the lamb from the smoker and tent with foil. Rest for 30 minutes before slicing or pulling the meat to serve.

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