Rub the lamb shoulder with olive oil, salt, black pepper, garlic powder, and smoked paprika. Let it marinate for at least 2 hours, preferably overnight.

Smoke the Lamb

Preheat the smoker to 110°C (225°F). Add wood chips as per the manufacturer's instructions. Smoke the lamb shoulder for about 6-8 hours or until it reaches an internal temperature of 90°C (195°F).

Cauliflower-Brown Butter Puree

Cook the Cauliflower

Boil the cauliflower florets in salted water until tender, about 10-12 minutes. Drain and set aside.

Make the Brown Butter

In a skillet, melt the unsalted butter over medium heat. Cook until the butter turns golden brown and has a nutty aroma.

Puree the Mixture

In a blender, combine the cooked cauliflower, brown butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Romanesco Fritters

Prepare the Romanesco

Steam or blanch the romanesco until tender, about 5 minutes. Chop finely.

Mix the Batter

In a bowl, combine the chopped romanesco, all-purpose flour, egg, parmesan cheese, salt, and black pepper. Mix until well combined.

Fry the Fritters

Heat vegetable oil in a frying pan over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Ras El Hanout

Mix the Spices

In a small bowl, combine cumin, coriander, cinnamon, paprika, turmeric, ginger powder, and salt. Mix well and set aside.

Lamb Belly Jam

Cook the Lamb Belly

In a pot, combine chopped lamb belly, onion, garlic, brown sugar, balsamic vinegar, salt, and black pepper. Cook over medium heat until the lamb is tender and the mixture thickens, about 1-1.5 hours.

Blend the Jam

Once the mixture is cooked, blend until smooth and store in an airtight container.