Cumin Smoked Lamb Wraps



Marinated American lamb chops with rosemary & garlic on a plate


Cumin Smoked Lamb:

  • 8 to 9 pounds square cut bone-in American Lamb shoulder
  • 1/4 cup kosher salt
  • 3 tablespoons freshly course-ground black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons light brown sugar
  • 1-1/2 tablespoons freshly ground cumin
  • 1 tablespoon chipotle chile powder
  • 1/2 tablespoon freshly ground coriander 

Cucumber Raita Sauce:

  • 2 cups whole milk Greek yogurt
  • 1/2 English cucumber (seeds removed, grated on box grater)
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons cold water
  • 1-1/2 tablespoons toasted whole cumin seeds
  • 1-1/2 tablespoons salt
  • 1/2 tablespoon freshly ground pepper 

Smoked Tomato and Tamarind Chutney:

  • 6 Roma tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 5 to 6 finely minced garlic cloves
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon whole cumin seeds
  • 1/2 tablespoon black mustard seeds
  • 1 large jalapeño pepper, minced and seeded
  • 1/2 cup red onion, finely minced
  • 1-inch piece peeled and minced ginger
  • 1/4 cup light brown sugar
  • 2 tablespoons tamarind paste
  • 1/4 cup freshly squeezed lime juice 
  • 8 fresh Tandoori naan
  • Minced garlic in light olive oil, as needed
  • 1/2 cup crispy fried garlic
  • Shaved red onion, to taste
  • Freshly picked cilantro and mint, to taste


For the Cumin Smoked Lamb:  In a mixing bowl, combine salt, pepper, garlic, brown sugar, cumin, chile powder and coriander.  Rub mixture into lamb shoulder liberally on all sides; wrap with plastic wrap and refrigerate overnight to allow seasoning to penetrate.  Smoke lamb shoulder at 250°F until lamb pulls easily from the bone, about 6 to 8 hours.  Remove lamb from heat; place in a half-size, 4-inch-deep hotel pan.  Cover with plastic wrap; allow lamb to steam and become more tender while it rests.  Pull lamb meat from bones; reserve. 

For the Cucumber Raita Sauce:  In a mixing bowl, combine yogurt, cucumber, lime juice, cilantro, mint, water, cumin, salt and pepper; reserve cold until ready for sandwich assembly. 

For the Smoked Tomato and Tamarind Chutney:  Rub tomato halves with 1 tablespoon of oil and minced garlic.  Place on small tray; season with salt and pepper.  Smoke tomatoes until lightly colored and just cooked; roughly chop and reserve.  In a small saucepan, add remaining oil, cumin and mustard seeds; heat over medium-high heat.  Toast seeds until they begin to pop and start to brown.  Add jalapeño, onion and ginger; sauté until golden brown.  Add tomatoes, brown sugar and tamarind paste; bring to a simmer for 2 minutes.  Remove from heat; add lime juice.  Transfer to a container; refrigerate overnight to allow flavors to continue to marry. 

To assemble each wrap:  Slather each naan with minced garlic and olive oil mixture; toast on a flat top or cast iron pan.  Spread 3 ounces of Cucumber Raita on the bottom of each toasted naan; top with 6 to 7 ounces warm pulled Cumin Smoked Lamb. Top each sandwich with 2 tablespoons of Smoked Tomato and Tamarind Chutney. Garnish with crispy fried garlic, shaved red onion, cilantro and mint.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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