Smoked Gundagai Lamb Shoulder with Coriander Sauce & Pita
Smoked Gundagai Lamb Shoulder with Coriander Sauce & Pita
Rated 5.0 stars by 1 users
Prep Time
30 minutes
Cook Time
5-6 minutes
Tender, slow-smoked Gundagai lamb shoulder infused with warm spices and wood-fired depth, served with a bright, zesty coriander sauce and pillowy pita bread. A bold fusion of Australian lamb and Mediterranean flavor—perfect for tearing, sharing, and savoring.
Author:Herd and Grace
Ingredients
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3.5–4.5 lbs Gundagai Boneless Lamb Shoulder
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2 tbsp olive oil
4 garlic cloves, minced
1 tbsp ground cumin
1 tbsp smoked paprika
2 tsp ground coriander
2 tsp kosher salt
1 tsp black pepper
1/2 tsp chili flakes (optional)
Zest of 1 lemon
Juice of 1/2 lemon
1 large bunch fresh cilantro (coriander leaves)
1/2 bunch flat-leaf parsley
2 garlic cloves
1 small green chili or jalapeño (optional, for heat)
1 tsp ground cumin
1 tsp smoked paprika
Juice of 1 lemon
1 tbsp red wine vinegar
1/3 cup extra virgin olive oil
Salt to taste
Warm pita bread or flatbread
Optional sides: pickled onions, labneh, or grilled veggies
For Lamb Shoulder
For Coriander Sauce (Green Charmoula Style)
For Serving
Directions
Marinate The Lamb
In a small bowl, mix olive oil, garlic, cumin, paprika, coriander, salt, pepper, chili flakes, lemon zest, and juice.
Rub all over the lamb shoulder. Cover and refrigerate for 2 to 12 hours. Let come to room temp 1 hour before smoking.
Smoke The Lamb
Preheat your smoker to 250°F (120°C) using oak or a mild fruit wood (like apple or cherry).
Place lamb directly on the smoker grates.
Smoke uncovered for 3–4 hours, or until internal temp hits 160–165°F (71°C) and bark is developed.
Wrap And Finish
Wrap the lamb tightly in foil or butcher paper with a splash of olive oil or lamb stock for moisture.
Return to smoker and continue cooking until internal temp reaches 195–203°F (90–95°C) and it's probe-tender.
Total cook time is usually around 5–6 hours, depending on size.
Rest And Slice
Rest the wrapped lamb in a cooler or warm oven for at least 30 minutes.
Slice or pull apart gently — it should be juicy and tender with rich lamb flavor and gentle smoke.
Make The Coriander Sauce
Blend cilantro, parsley, garlic, chili (if using), cumin, paprika, lemon juice, vinegar, and olive oil until smooth.
Season to taste with salt. Keep it zippy and fresh.
Chill until ready to serve.
Serve
Pile slices or chunks of lamb onto warm pita bread.
Spoon over coriander sauce.
Optional: add pickled onions, yogurt or labneh, and grilled vegetables for a full plate.
