BBQ Pulled American Lamb Shoulder
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Recipe Provided By
Chef Stephen BarberServings
12
Ingredients
Paprika and Cumin Rub:
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon granulated garlic
- 6 to 8 pounds American Lamb shoulder, bone-in
- 2 cups garbanzo beans, cooked in chicken stock until tender
- 6 smoked early girl tomatoes, chopped
- Yogurt Sauce:
- 1 cup yogurt
- 1 tablespoon vindaloo spice
- 1 teaspoon cumin
- 1 teaspoon coriander
- Lemon juice, as needed
- Pickled Fresno Chilies:
- 1 cup seasoned rice vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 pound Fresno chilies
- Herb Salad:
- 1/2 cup mint, picked
- 1/2 cup basil, picked
- 1/2 cup cilantro, picked
- Olive oil, as needed
Directions
For the Cumin Rub: In a mixing bowl, mix together paprika, cumin, salt, pepper and garlic; set aside. Rub seasonings on all sides of lamb, reserving some for later use. Smoke lamb in smoker at 250°F for 8 hours. Heat the plancha or a flattop until smoking hot. Remove lamb from smoker when internal temperature reaches approximately 200°F; rest for 10 to 20 minutes. Pull apart into strands; season again with the rub. Oil plancha; place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.
In a pan, heat beans; stir in tomatoes.
For the Yogurt Sauce: In a bowl, mix together yogurt, vindaloo, cumin, coriander and lemon juice.
For the Pickled Fresno Chilies: In a separate pan, heat vinegar, water and salt until salt is dissolved; remove from heat and pour over chilies. Allow to cool to room temperature; reserve.
For Herb Salad: In a bowl, mix together mint, basil and cilantro.
To plate: Place beans with tomatoes on plate; top with lamb. Dress with Yogurt Sauce; garnish with Pickled Fresno Chilies, Herb Salad, and drizzle with oil.
