There’s something timeless about preparing lamb low and slow over a smoker—rich aromas, tender texture, and bold, satisfying flavor. For this recipe, we use a boneless lamb shoulder from Boise River Lamb, a trusted local partner known for raising high-quality lamb right here in Idaho. Seasoned with a warm, herb-forward Mediterranean spice blend and gently basted throughout the cooking process, this dish is perfect for a weekend gathering or a hearty family meal. Lets get started!
Prep Time: 15 minutes; Cook Time: 45 minutes; Serves: 4-6 people
Ingredients
Lamb:
- 1 Boise River Lamb Boneless Shoulder
- Olive oil
- Mediterranean Spice Mix - purchase or make at home
- 1 cup Apple Cider vinegar
- 1 cup water
Mediterranean Spice Mix Recipe:
- 3 tbsp dried rosemary
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp dried oregano
- 2 tsp ground cinnamon
- 1/2 tsp salt
Directions
- Turn on the smoker and heat to 250 degrees
- Unpackage lamb shoulder and pat dry
- Cover with olive oil and season with Mediterranean spice mix. Season all sides of the roast.
- Place directly on smoker grill
- Combine the water and apple cider vinegar. Baste shoulder every 30 minutes.
- Smoke for 2.5 hours or until shoulder reaches an internal temperature of 135 degrees.
- Remove from smoker, cover and let rest for 10 minutes. Carve to your desired thickness and enjoy!
