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Smoked Pulled Lamb Shoulder Recipe Easy Homemade Tzatziki and Flatbread

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A flavorful smoked pulled lamb shoulder paired with creamy homemade tzatziki and soft flatbread, perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5 lbs lamb shoulder, bone-in, trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • 2 tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • Wood chips for smoking (hickory or applewood recommended)
  • 1 cup Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely grated
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • Salt and pepper to taste
  • 1 tbsp extra virgin olive oil (optional)
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup warm water
  • 2 tbsp olive oil

Instructions

  1. Pat the lamb shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl. Rub olive oil all over the lamb, then massage the spice mixture evenly onto the meat. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Preheat smoker or grill to 225°F (107°C). Soak wood chips in water for 30 minutes, then place on heat source. Place lamb shoulder fat side up on smoker grate. Insert meat thermometer probe into thickest part of meat, avoiding bone.
  3. Smoke the lamb low and slow for 5-6 hours or until internal temperature reaches 195°F (90°C). Avoid opening smoker frequently.
  4. Remove lamb from smoker and tent loosely with foil. Rest for 30 minutes. Shred meat into bite-sized pieces using two forks.
  5. While lamb smokes, grate cucumber and press out excess water. Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, pepper, and olive oil in a bowl. Mix well and refrigerate until serving.
  6. For flatbread, whisk flour, baking powder, and salt in a large bowl. Add warm water and olive oil, stirring until dough forms. Knead on floured surface for 5 minutes until smooth and elastic. Divide into 6 balls and roll each into 6-inch rounds.
  7. Heat cast iron skillet or non-stick pan over medium-high heat. Cook each flatbread 1-2 minutes per side until puffed and golden. Stack and cover with towel to keep warm.
  8. Assemble by serving pulled lamb on warm flatbreads topped with tzatziki. Add fresh herbs or sliced onions if desired. Serve immediately.

Notes

Use a meat thermometer to ensure lamb reaches 195°F for pull-apart tenderness. Rest lamb after smoking to redistribute juices. Squeeze excess water from cucumber to prevent runny tzatziki. Cook flatbread on hot but not smoking pan and avoid pressing down while cooking. For dairy-free tzatziki, substitute Greek yogurt with coconut yogurt. For low-carb, serve lamb over cauliflower rice or lettuce wraps instead of flatbread.

Nutrition

Keywords: smoked lamb, pulled lamb, lamb shoulder, tzatziki, flatbread, homemade, smoked meat, easy recipe, Mediterranean, barbecue

Find it online: https://chrisfeasts.com/smoked-pulled-lamb-shoulder-recipe-easy-homemade-tzatziki-and-flatbread/