Spiced Smoked Lamb Shoulder with Charred Eggplant

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Slow-smoked lamb shoulder rubbed with warm spices, paired with smoky charred eggplant for a rustic, flavor-packed meal. This Mediterranean-inspired grilling recipe, ready in about 445 minutes, pairs lamb shoulder, ground coriander, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 4 lbs lamb shoulder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 medium eggplant
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 2 cups hickory wood chips

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp black pepper. Rub this spice blend evenly over the 4 lbs lamb shoulder.
2. Step 2: Preheat smoker to 225°F and add 2 cups soaked hickory wood chips. Place lamb shoulder on the smoker grate and smoke for 6 to 7 hours until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While lamb smokes, halve 2 medium eggplants lengthwise and brush cut sides with 2 tbsp olive oil. Heat a grill pan over medium-high heat and char eggplant cut side down for 5-7 minutes until deeply browned and soft.
4. Step 4: Remove eggplant from heat, drizzle with 2 tbsp lemon juice, and sprinkle with 2 tbsp chopped fresh parsley.
5. Step 5: Rest lamb for 30 minutes, then slice or shred to serve alongside the charred eggplant for a smoky, spiced feast.