Serves 8 to 10
The flavor of this shoulder is so divine that I simply can’t apologize about the amount of time it takes to prepare; it’s worth every second. When we serve this at Maydān it feels like an event. After they are cooked sous vide the shoulders are tied up and hung above the fire where over the next several hours their spiced outsides are transformed into a flavorful crust around the meltingly tender meat.
Leftovers are just as delicious as the main event; two of our favorite next-day dishes are the pulled lamb served on top of creamy hummus, or rolled in flatbread with shatta and pickles and whatever else sounds good to you.
Ingredients
• ½ cup (80 g) kosher salt
• ½ cup (110 g) packed light brown sugar
• 1 bone-in lamb shoulder (4½ to 5½ pounds / 2 to 2.5 kg) or boneless lamb shoulder (3 to 4 pounds / 1.4 to 1.8 kg), tied
• ½ cup (48 g) Syrian Seven Spice
• For serving:
• 2 cups (720 ml) Sumac Onion and Herb Salad
• Flatbread
• Labneh with Dried Mint
• Toum and/or your preferred sauce
• Equipment: Cryo-vac or zip-top bag; sous vide circulator (optional)
Directions
Combine the salt and sugar. Rub the mixture on the lamb shoulder and place in the refrigerator for at least 30 minutes and up to 3 hours.
Rinse the shoulder under cold water and pat it dry. Rub all over with the seven spice.
Place the lamb in a cryo-vac or zip-top bag. Sous vide at 200°F (90°C) for 18 hours. (Alternatively, place the lamb in a baking dish, cover the pan tightly with aluminum foil, and roast in a 275°F (135°C) oven until very tender when pierced with a fork, about 8 hours.)
Remove the bag from the water or the baking dish from the oven and let stand until cool enough to handle.
Meanwhile prepare a hot grill.
Remove the shoulder from the baking dish or the bag, pat it dry, and grill on all sides until the outside is seared and crisped.
Place on a platter. Top with Sumac Onion and Herb Salad. Serve with flatbread and your favorite sauces.
Labne with Dried Mint
Serves 4–6
1 container (16 oz / 455 g) labne
2½ tablespoons dried mint
1 teaspoon fresh lemon juice (or as needed)
1 tablespoon extra-virgin olive oil
Kosher salt
Whisk together labne, mint, and lemon juice. While whisking constantly, slowly stream in olive oil until smooth. Season to taste with salt or lemon juice. Chill until ready to serve. Serve with bread, lamb, or crudités.
Reprinted with permission from *Maydān: Recipes from Lebanon and Beyond* by Rose Previte and Marah Stets, Abrams, 2023.
