BBQ lamb shoulder, chermoula & herby yoghurt

First up we’re going to get a lamb shoulder seasoned up with some herbs and spices and then we get that lamb into the drum smoker and let it ride for a few hours or so.

While that party is happening in the drum you can make some delicious tasting accoutrements to accompany that lamb.

As for other things to go with the lamb, you could keep it as simple as some grilled flatbread or roasted vegetables, or maybe you would like to make some babagahummus (half babganoush, half hummus) and a nice little pilaf, just like me.

Also, chermoula is probably not in your life enough at the moment and it is a good thing to put with just about anything from the BBQ, especially chicken, seafood and vegetables. Keep any extra in the fridge for a week or so.


(serves 6 – 8)

1 bone-in lamb shoulder, approx 2 kg
1 tablespoon each dried oregano, dried thyme, ground cumin seed, sumac, garlic granules, salt and brown sugar
1 teaspoon each dried chilli flakes and cracked black pepper
1 tablespoon oil
Chermoula and herby yoghurt, to serve (recipes follow)

Put everything except lamb and oil into a bowl and mix to combine.
Rub lamb down with oil (to help your rub adhere) and then coat with rub you have just made. Any remaining rub can be stored in an air tight container for a few weeks and used very successfully on chicken or roasted vegetables.
Cover lamb with foil or cling wrap and allow to marinate while you get you smoker lit – a kettle or drum smoker is perfect for this.
Get your smoker sitting at 300 F (150 C).
Place lamb into smoker and cook for 3 hours or until lamb shoulder has a good colour. (If I have a full shoulder with shank attached I will wrap the shank after 2 hours so it stays nice and moist.)
Wrap or boat lamb with a splash of stock, fruit juice or water and continue cooking until internal temperature of the lamb reaches 210 F (100 C) or lamb probes tender with a skewer. Maybe 45 minutes or so.
Once cooked, rest the lamb for 15 – 20 minutes.
Slide the bones out like boss.
Roughly pull or chop meat and get that on the table doused with chermoula, with herby yoghurt on the side.


1 ½ teaspoons ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon ground tumeric
1 tablespoon paprika
1 long red chilli, chopped
1 brown onion, medium dice
60 ml lemon juice
1 bunch coriander, chopped
½ bunch parsley, chopped
2 garlic cloves, crushed
½ cup each olive oil and vegetable oil
½ teaspoon salt

Combine all ingredients, only using half of the oil initially, in a food processer and blitz until consistency of coarse paste.
Add remaining oil and pulse a couple more times to combine.
Check seasoning, adding a little more salt if required.
Any remaining chermoula will last for a week or so in the fridge.


2 cups natural yoghurt
1 handful each parsley and mint
½ teaspoon sumac
A pinch of salt
A splash of olive oil

Combine all ingredients however you see fit.
I like to mix the herbs and salt into the yoghurt and give that a little stiry stiry. Then top with a splash of olive oil and a flick of sumac.

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