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  • BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt

    Ingredients

    Paprika and Cumin Rub

    • Ingredients
      Amount
    • Paprika
      2 Tbsp.
    • Cumin
      1 Tbsp.
    • Salt
      1 Tbsp.
    • Ground black pepper
      1 Tbsp.
    • Granulated garlic
      1 Tbsp.

    • Ingredients
      Amount
    • American Lamb shoulder, bone-in, 6-8 lb.
      1 ea.

    • Ingredients
      Amount
    • Garbanzo beans, cooked in chicken stock until tender
      2 cups
    • Smoked Early Girl Tomatoes, chopped
      6 ea.

    Yogurt Sauce

    • Ingredients
      Amount
    • Yogurt
      1 cup
    • Vindaloo spice
      1 Tbsp.
    • Cumin
      1 tsp.
    • Coriander
      1 tsp.
    • Lemon juice
      as needed

    Pickled Fresno Chilies

    • Ingredients
      Amount
    • Seasoned rice vinegar
      1 cup
    • Water
      ½ cup
    • Salt
      1 Tbsp.
    • Fresno chilies
      1 lb.

    Herb Salad

    • Ingredients
      Amount
    • Mint, picked
      ½ cup
    • Basil, picked
      ½ cup
    • Cilantro, picked
      ½ cup

    • Ingredients
      Amount
    • Olive oil
      as needed

    Method

    For the Rub

    1. Mix the ingredients for the rub together in a mixing bowl, set aside.

    1. Rub seasonings on all sides of lamb shoulder, reserving some for later use.
    2. Heat smoker to 250°F.
    3. Smoke lamb shoulder for 8 hours.
    4. Heat the plancha or a flattop until smoking hot.
    5. Remove lamb from the smoker when internal temperature reaches approximately 200°F. Rest for 10 to 20 minutes. Pull apart into strands. Season again with rub.
    6. Oil plancha. Place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.
    7. In pan, heat garbanzo beans and stir in chopped smoked tomatoes.

    For the Yogurt Sauce

    1. Mix yogurt, vindaloo, cumin, coriander and lemon juice together.

    For the Pickled Fresno Chiles

    1. In separate pan, heat vinegar, water, and salt until salt is dissolved. Remove from heat and pour over Fresno chilies. Allow to cool to room temperature and reserve for later.

    To plate

    1. Place garbanzo beans with tomatoes on plate; top with lamb. Dress with yogurt mixture, garnish with pickled Fresno chilies, herb salad, and drizzle with olive oil.
     Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch
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