Smoked Lamb Shoulder with Citrus Mint Gastrique

Nutrition Facts
Serving size
Amount per serving
  • % Daily Value*
  • Total Fat4.5g 6%
    • Saturated Fat1.6g 8%
    • Trans Fat0g
  • Cholesterol9.4mg 3%
  • Sodium1548.8mg 67%
  • Total Carbohydrate41.9g 15%
    • Dietary Fiber3.3g 12%
    • Total Sugars18.7g
  • Protein6.8g 14%
  • Vitamin A2332.7mcg 259%
  • Vitamin C30.2mg 34%
  • Calcium63mg 5%
  • Iron2.8mg 16%
  • Thiamin0.3mg 25%
  • Folate77.3mcg 19%
  • Potassium392.8mg 8%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.


  • 3 cups Florida Grapefruit Juice
  • 2 tbsp. Florida Orange zest
  • ¼ cup dried rosemary
  • ¼ cup dried thyme
  • ¼ cup black peppercorns, crushed
  • ¼ cup smoked paprika
  • ¼ cup brown sugar
  • 2 tbsp. kosher salt
  • 1 lamb shoulder, bone in
  • 1 cup mint jelly
  • ¼ cup apple cider vinegar
  • ½ loaf French bread, sliced ¼-inch thick on a bias
  • Olive oil
  • Salt and white pepper to taste
  • 2 cups mesclun greens


Smoked Lamb Shoulder with Citrus Mint Gastrique

1. Place the lamb shoulder in a stainless steel bowl. Combine all the spices and mix half of the spice mixture with 2 cups of Florida Grapefruit Juice. Pour over the lamb.

2. Prepare your smoker using cherry wood. After 1 hour of marinating, remove the lamb from the liquid, pat dry and coat with the other half of the spice mixture.

3. Smoke the lamb over a bed of aluminum foil for 10 hours, until fork tender. Remove the lamb from the smoker and let rest for 20 minutes.

4. While the lamb is resting, add the mint jelly and remaining cup of Florida Grapefruit Juice to a small saucepot. Reduce for approximately 20 minutes until the mixture becomes syrupy. Add the apple cider vinegar, remove from heat and keep warm.

5. Brush the cut French bread with olive oil and season with salt and pepper. Toast the bread and lay 4 slices on each plate.

6. Pull the lamb shoulder into pieces, each about the same size as half an egg. Place the meat over the toast points, drizzle the mint and Florida Grapefruit gastrique over the top, and garnish with mesclun greens.