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
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
- Mix the ingredients for the rub together in a mixing bowl, set aside.
- Rub seasonings on all sides of lamb shoulder, reserving some for later use.
- Heat smoker to 250°F.
- Smoke lamb shoulder for 8 hours.
- Heat the plancha or a flattop until smoking hot.
- 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.
- Oil plancha. Place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.
- In pan, heat garbanzo beans and stir in chopped smoked tomatoes.
For the Yogurt Sauce
- Mix yogurt, vindaloo, cumin, coriander and lemon juice together.
For the Pickled Fresno Chiles
- 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
- 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