At Pig Beach in Brooklyn, N.Y., and soon to be at an additional location of the restaurant in Long Island City, N.Y., chef Matt Abdoo doesn’t only cook with pork. For this dish he coats bone-in lamb shoulder in vegetable oil and his own Lebanese seasoning that includes 75% zaatar, but also a blend of sweet paprika, kosher salt, oregano, granulated onion and garlic, black pepper, coriander, chile powder, mustard powder, thyme, celery seed, rosemary, cinnamon, allspice and Accent flavor enhancer. He lets that sit at room temperature for 15-20 minutes and then smokes it over cherry wood at 250 degrees Fahrenheit for around four hours. Then he wraps it in plastic wrap and heavy-duty aluminum foil and returns it to the smoker for another four hours.
Once the meat’s internal temperature is around 200 degrees he lets it rest for 30 minutes before pulling the meat over a pan to catch the drippings. He then mixes the meat with pan drippings and serves it with a white sauce of mayonnaise, labneh, white vinegar, lemon juice, salt, pepper, sugar, dried dill and granulated garlic.
Price: $15 for ½ pound