We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. 4 garlic cloves, peeled and roughly chopped. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. See full disclosure. If you are serving with pitas, heat them in a hot griddle pan until lightly toasted. Smoked Lamb Wraps with Baba Ganoush and Chimichurri. Chop the parsley and cilantro finely, and do the same with the garlic. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! Layer the meat on a non stick oven tray, cover with foil and cook low and slow in the oven (or slow cooker) until tender and the meat is falling apart … If the puree is too thick, add a tablespoon or 2 of the chile soaking liquid to thin to desired consistency. If anything, it’s a cross between that and a Spanish mojo. Cut four pieces of greaseproof paper, large enough to hold the wraps. It makes the perfect plan-ahead meal. How to Make Your Own Steak Sauces, Marinades, Rubs and Butters, Great British Beef Week - championing quality beef, 1.025 kg half lamb bone-in or boneless shoulder joint, 4 garlic cloves, peeled and roughly chopped, 1 heaped teaspoon each of ground fenugreek, ground paprika, ground cumin and ground cinnamon, Add the lemon juice, oil, spices, peppercorns and some salt, With a sharp knife cut some slashes into the meat, Pour a little water into the base of the roasting dish or slow cooker, Cover the roasting dish with foil and roast for 4. cover the slow cooker and cook on low for 6 hours, or high for 3 hours. You could wrap in aluminum foil if you can’t get peach paper. Trim fat from meat. The best thing about this dish is that other than a smoker capable of low and slow, you’ll only need a food processor for the baba ganoush and a few other basic ingredients. A slow-roasted leg of lamb has a full flavor and rich, lush texture similar to pulled pork, with flesh tender enough to fall right off the bone. In a bowl mix together all ingredients and add salt and pepper to taste. This particular recipe uses several food influences with Mediterranean style wraps, with a Middle Eastern influence in the Baba Ganoush (smoked eggplant), and a South American chimichurri style dressing. Sread one Tbsp of baba ganoush on pita, then pile with lamb and drizzle with chimichurri dressing, and add finely sliced red chilli if desired. You’ll know it’s done as the bone will slide out with zero resistance. The great thing about smoking lamb shoulder is that it’s so incredibly forgiving, that it is incredibly difficult to mess up. Nov 8, 2016 - Explore Tri-Lamb Group's board "Lamb Sandwiches, Pitas, and Wraps", followed by 735 people on Pinterest. 1 onion, peeled and roughly chopped. Rub your lamb shoulder with a drizzle of olive oil. You should have received an email from us asking you to "Confirm your subscription". If there are still some parts not probing like a hot knife through butter, leave it longer. Fold/wrap the pita (depending on how generous you’ve been with the lamb) and get stuck into it. See more ideas about lamb sandwich, lamb, lamb recipes. As I said before, it’s very difficult to ruin it, and it won’t be dry. New York Strip vs Ribeye Steak: What’s the Difference? India lodged a strong protest with the Australian authorities after massive furore unfolded over an advertisement depicting Lord Ganesha enjoying lamb. Whatever you want to call it, it’s delicious! Make sure you click the button in that email so you can start receiving emails from us. And it’s that easy. Jul 6, 2020 - Rich, tasty pulled lamb with mixed vegetables and seasonings, all parcelled in a wrap. Over the course of this week, shoppers can pick up a recipe card and find out more about cooking with different cuts of Scotch Lamb PGI from 28 stores across the country, from Dingwall to Galashiels and everywhere in-between. You need to prick your eggplant all over with the tip of a sharp knife. Now, whilst that doesn’t sound appetizing at all, believe me when I say it will be delicious when we finish it! Then, add a little salt to the garlic and use the back of a knife to grind the garlic to a paste, or use a mortar and pestle. Cheers mate! You could wrap in aluminum foil if you can’t get peach paper. I wrap my shoulder in peach paper at around the 180°F mark, once I’m happy with the bark, and spritz with apple cider vinegar and water every 45 minutes or so before that. Your email address will not be published. You can serve with fries too, and use any leftover warm pita bread to dip into leftover baba ganoush. I’m using Australian Ironbark for the smoking wood, primarily because I use a large reverse flow offset smoker, but I’ve used Peach, Plum, and Cherry with lamb, and they all go wonderfully. Once your eggplant has been sat in your smoker for a few hours, it’s time to make your baba ganoush. **Note** This email might be in your 'Promotions' folder. But it is based on a chimichurri. How to Cook a Leg of Lamb in a Slow Cooker. Add the chiles, paprika, oregano, cinnamon and garlic to a food processor. I used store bought pita bread, but if you really want to impress, greek pita style flatbreads are easy to make. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. Combine dry rub ingredients in a bowl and mix well. Trim any hard fat from your whole lamb shoulder. Your eggplant will take around three hours, so you should pull it off when it resembles a banana that has been sitting on your kitchen work surface for 3 weeks, and feel like a melted ice cream sandwich still in its paper wrapper. Follow this method though, and you’ll look like an absolute Pitmaster, and your friends and family will be begging you to cook it again! https://whittypaleo.com/main/paleo-slow-cooked-pulled-lamb-wraps Sprinkle Greek … Mix until all the meat is well coated. Scots are being encouraged to flock to their local Tesco Extra or Superstore to buy some Scotch Lamb PGI during Love Lamb Week (1st-7th September). I add some very finely sliced red chili and red onion too, but this is optional. Recipe inspiration, cooking tips, nutrition info, competitions & more, For details on how we use and look after your personal information please read our Privacy Notice. Place lamb and eggplant into smoker, and spritz lamb every 45 minutes. The ratio of those herbs to use in the rub is as follows 2:1:1 with the mint, rosemary and oregano, and around half the amount of salt and pepper. In the US, I think it’s such an underrated meat, but done as I’ve cooked it here, with a delicious smoky eggplant baba ganoush and a chimichurri style dressing, I think you might just fall in love with it too! If it creeps up to 300°F, that’s ok. Lamb will forgive you. Using a hot griddle pan, lightly toast the pitas on both sides – or cook them as per the video if you’re making your own. Rest your lamb for at least an hour covered in towels in a cool box, then pull into chunks. Get a taste of different cuts, recipes and cooking methods here. Aussie lamb ad calls for the date of Australia Day to be changed and claims New Zealand is a better place to live - but some outraged people don't get the joke 2 tablespoons rapeseed oil. Easily save as PDF or print for future use. After around 7 hours, or at between 205-210°F internal temp, your lamb should be ready. Lightly pierce eggplant all over with tip of a sharp knife. Copyright © 2021 AHDB Beef and Lamb is a division of the Agriculture and Horticulture Development Board © 2021. Wrap lamb in peach butcher paper or aluminum foil to help power through the stall. Cover your shoulder all over with your lamb rub, and you can be fairly heavy with it if you like. Blend with a drizzle of olive oil until it has the consistency of a loose hummus. A boy who won the nation's hearts in a Christmas advert for a family-owned hardware store is back in their latest heartwarming commercial where he wraps … Here’s a video to show you how to make them yourself if you want to give it a go: As I said before, you can be quite heavy with this rub, as the lamb will stand up to some fairly heavy flavors, and you’ll develop a wonderful dark bark with it. The ‘Make it Scotch Lamb’ campaign aims to encourage home cooks to get creative with Scotch Lamb this summer, using it to create simple, delicious and healthy dishes. The smokiness of the eggplant elevates the lamb to the next level, whilst the freshness and acidity of the dressing cut through the richness of the lamb beautifully. Here in Australia, Lamb is probably our national meat dish. Test in several places as the shoulder won't cook evenly. Let your eggplant cool slightly, then split lengthways, scoop out all the flesh, and put into a food processor. Easily save as a PDF so you can refer back to it whenever you need. https://www.delicioustable.com/grilled-lamb-gyro-wraps-greek-tzatziki-sauce Using gloved hands (it will still be very hot) or two forks, pull the lamb into bite sized chunks. I wrap my shoulder in peach paper at around the 180°F mark, once I’m happy with the bark, and spritz with apple cider vinegar and water every 45 minutes or so before that. The time may vary based on the size of the lamb shoulder. Get every recipe from Spice At Home by Vivek Singh Purists will be screaming about how this ISN’T a chimichurri, and I get that. Add the tahini (sesame seed paste popular in Mediterranean and Middle Eastern cuisine), and three cloves of finely chopped garlic. SmokedBBQSource is supported by its readers. You can also do this the night before. This slow cooker pulled lamb is the easiest way in the world to cook a leg of lamb. You’ll want to prepare your smoker at this point, set it up for around 250-275°F. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Don’t stress too much about getting the exact quantities right. Spread a good line of baba ganoush down the center, pile some pulled lamb on top, then drizzle some chimichurri/mojo inspired dressing over the top. It should probe with a skewer like a hot knife through butter. That way, you get some fatty, gamey meat texture whilst maintaining the integrity of the bark, and each mouthful means you’ll get a bit of texture and taste of everything! The rub I use creates an awesome bark on the lamb too. I tend to make this rub in bulk, as I eat a lot of lamb. They should be warm and soft rather than being crispy. https://www.scotchkitchen.com/recipe/pulled-scotch-lamb-wrap you’ll need some dried mint, dried rosemary, dried oregano, and some salt and pepper. **Note** This email might be in your 'Promotions' folder. Put baba ganoush in a bowl, cover with cling wrap and refrigerate. A wheat beer such as Hoegaarden will go insanely well with this. Simply Beef & Lamb is here to help you cook tastier, better beef and lamb dishes. Put in a bowl, and cover with cling wrap, then place into the fridge until needed. It’s virtually impossible to overcook, and the only way to mess this up is by undercooking it. See more ideas about recipes, cooking recipes, pork. We promise not to spam you. While your lamb is resting, split eggplant lengthway, and blend with all ingredients for baba ganoush until smooth. Your lamb shoulder should generally come bone-in, and skin off, which is exactly how you want it. Check your email, and click "Confirm" and well send you a copy of the smoking chart. https://www.jamieoliver.com/recipes/lamb-recipes/spiced-lamb-flatbreads Ingredients. I use a lamb shoulder for this recipe because it has an ideal fat ratio for smoking, much the same as a pork shoulder, or Boston Butt. I prefer chunks rather than really going to town and pulling it like a pulled pork. This is just a binder for your rub, and you could use some American mustard if you like. At 180°F internal temp, wrap the lamb with peach paper or heavy foil. Ideal for when time is short and bellies need filling. The rub is so simple and uses herbs that complement lamb really well. Serve at your Big Fat Greek Wedding, or any other time you feel, along with a cold beer. All rights reserved. Place the meat in a bowl and add 1 jar (270g) of Balti Tarka Sauce. You can use store bought garlic paste if you prefer. After giving your lamb a suitable rest (keep wrapped in foil and towel in a coolbox) for an hour or even longer, it’s time to pull your lamb. Your lamb shoulder should take around 7 hours at this temp, but check on it regularly using an instant-read thermometer like a Thermapen. You can unsubscribe at any time. Pour in the oil and process until smooth. Remove the lamb and let rest for at least 30 minutes. All of these will be featured on AHDB’s Simply Beef & Lamb website. Thanks for subscribing! However, even leg of lamb -- usually prepared as a medium-rare roast -- can benefit from long, slow roasting. https://www.closetcooking.com/greek-style-pulled-lamb-pitas They include a quick and easy one-tray Scotch Lamb chops with feta, pulled Scotch Lamb wraps, Scotch Lamb and tzatziki pittas and BBQ-friendly Scotch Lamb satay skewers. As with the herbs, you can use some robust woods like hickory if you like, but I find lighter, sweeter wood works the best to let the flavor of the lamb really shine. Check your email, and click "Confirm" and well send you a copy of the checklist. Serve as ‘Slow Cooker Pulled Lamb Sliders’ in baps with salad, or with the full Sunday roast. To the pulled lamb, add the BBQ sauce and mint sauce, a few … Lamb is a wonderfully full flavored, gamey meat, and stands up well to the herb rub that I pair with it here. If you want to following my serving suggestion, put your eggplant on the smoker at the same time as your lamb. May 2, 2016 - Pulled lamb wrap recipe by Vivek Singh - Preheat oven to 120ºC. There’s not much more to do with it from there, other than to trim any thick hard pieces of fat if there is any on your shoulder. Learn more. Sep 3, 2017 - Explore Troy's board "pork,lamb", followed by 168 people on Pinterest. It's very different from medium-rare lamb, but enjoyable in … Use two forks to pull the lamb into shreds, discarding the bones and any excess. The advert had generated a huge controversy among the Indian community living in Australia who had started petitions and approached authorities and the Indian mission to get the advertisement removed. Picanha Steak Guide & Best Cooking Method, The Best Smoker Thermometers for Mastering Temperature Control, Smoking Your First Brisket – Advice From Aaron Franklin. You’ll need a bunch of flat leaf parsley, the same amount of cilantro, a clove or two of garlic, 1 tsp cumin, 3Tbsp of olive oil and 3 tsp red wine vinegar. As I said before, lamb is super forgiving, so you don’t need to be too exact, but just keep it around that range. Finely chop cilantro and parsley, and mince garlic using back of knife or mortar and pestle, then combine with ingredients for 'chimichurri'. Your email address will not be published. 1.025 kg half lamb bone-in or boneless shoulder joint. Add a squeeze of lemon juice, and salt and pepper to taste. Juice of 1 lemon. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. Done. METHOD. Devour. 1 heaped teaspoon each of ground fenugreek, ground … Make your co-workers jealous with this perfect packed lunch. It’ll be ready around 205-210°F, but the best test is when it probes like butter using a metal skewer all over the shoulder. Drizzle lamb shoulder with olive oil and rub all over before covering lamb with rub. Now is also a good time to prepare your eggplant, which is super complicated, so pay attention. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker.

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