- 6 lbs (2.75 kg) bone-in lamb shoulder
- 2 tbsp (30 ml) olive oil
- 2 cups (480 ml) apple juice, for drip pan
- 4 cups (1 L) apple woodchips, soaked in water for 1 hour
- 2 cups (480 ml) dry apple woodchips
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground coriander seeds
- 1 tsp (5 ml) ginger powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) turmeric
- 2 tbsp (30 ml) brown sugar
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
- ½ cup (120 ml) diced dried apricots
- ½ cup (120 ml) apricot preserves
- ½ cup (120 ml) boiling water
- ½ orange zested and juiced
- 1/8 tsp (0.5 ml) salt
- ½ cup (120 ml) flat leaf parsley, chopped
- For the rub, add ground cumin, ground coriander seeds, ginger powder, onion powder, cinnamon, sweet paprika, turmeric, brown sugar, salt and ground black pepper to a bowl and stir until combined.
- Drizzle lamb shoulder with olive oil and massage with the rub.
- Place lamb in a large freezer bag or non-reactive bowl topped with plastic wrap.
- Refrigerate for a minimum of 5 hours or overnight.
- Remove lamb from the fridge ½ hour before barbecuing.
- To make a smoke pouch, place ½ cup (120 ml) of dry wood chips on a large sheet of aluminum foil; mix in 1 cup (240 ml) of wet chips until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots, top and bottom. Repeat to make 4 pouches in total.
- Prepare grill for indirect cooking by placing one smoke pouch under one side of the grate and a drip pan under the other side of the grate.
- Preheat the side of the grill with the smoke pouch to 400F (205C). The other half of the grill remains unheated.
- Close lid and wait for smoke.
- Once you start to see smoke, lower the heat to 220F (105C).
- Place lamb on unheated side of the grill, over the drip pan.
- Pour 1 cup of apple juice into the drip pan.
- Close lid and cook for 1 hour per pound of lamb.
- Replenish apple juice in drip pan as necessary.
- Replace smoke pouch about every hour and a half or when smoke dissipates.
- For the Apricot Sauce, add dried apricots, apricot preserves, boiling water, zest and juice of 1 orange and salt to a food processor and blend until smooth.
- When lamb is cooked through, remove from grill.
- Cover lamb with foil and let it rest for 10 minutes.
- Slice and drizzle with apricot sauce and chopped parsley.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.