Spiced Moroccan Lamb Recipe

Trim and rub

Pat the lamb shoulder dry with paper towels. Mix kosher salt, black pepper, ground cumin, ground coriander, ground cinnamon, smoked paprika, ground ginger, and brown sugar in a small bowl. Add minced garlic, olive oil and lemon juice to create a paste. Rub the spice-garlic paste all over the lamb, ensuring even coverage. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring to room temp before smoking).

Prepare smoker or oven

Preheat smoker to 250°F (120°C) using mild fruitwood or oak. If you don't have a smoker, preheat oven to 300°F (150°C) and use a covered roasting pan. Place a small pan with 1 cup water or chicken stock under the rack or in the smoker to maintain moisture.

Smoke / roast slowly

Place the lamb fat-side up on the smoker grate or in the roasting pan. Smoke for approximately 4–6 hours until internal temperature reaches 195–205°F (90–96°C) and a probe slides in easily, or roast in the oven for 3.5–4.5 hours depending on size. Every hour, baste the lamb lightly with pan juices if available. Maintain a steady low temperature to break down connective tissue.

Rest and shred

Remove lamb from heat and tent loosely with foil. Let rest for 20–30 minutes. Transfer to a cutting board and use forks to shred the meat, discarding excess fat and bone. Toss shredded lamb with 2–3 tablespoons of reserved pan juices to keep moist and check seasoning; add a pinch of salt or squeeze of lemon if needed.

Combine sour cream, Greek yogurt, cilantro leaves, lime juice, garlic clove, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and bright green. If the crema is too thick for drizzling, add 1–2 tablespoons water and blend again to reach desired consistency. Transfer to a squeeze bottle or bowl and chill until assembly.

In a medium bowl, combine diced cucumber, pomegranate seeds, finely diced red onion, chopped mint, chopped cilantro, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning. Let sit 10–15 minutes to allow flavors to marry; keep refrigerated until ready to use.

Warm tortillas: heat a skillet over medium-high heat with a little oil or directly on a cast-iron griddle. Warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

Build the tacos: spoon about 2–3 ounces (roughly 1/3 to 1/2 cup) shredded smoked lamb onto each warm tortilla. Top with 1–2 tablespoons pomegranate-cucumber salsa, a drizzle of cilantro crema (about 1 tablespoon), and a sprinkle of crumbled cotija cheese (about 1 tablespoon). Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Serving suggestion and make-ahead: the smoked lamb can be made ahead and refrigerated for up to 3 days or frozen up to 3 months. Reheat gently in a covered pan with a splash of stock to retain moisture. Prepare crema and salsa up to 24 hours ahead; store separately refrigerated.