Smoked Lamb Wraps with Baba Ganoush and Chimichurri
You might just fall in love with lamb when combined with smoky eggplant and a fresh acidic dressing all rolled up in a soft wrap.
Servings 6
Calories 732kcal
Ingredients
- 4 lb whole lamb shoulder
- olive oil for binder
- 12 pita bread
- 1 chili to serve
For the lamb rub
- 4 tbsp dried mint
- 2 tbsp dried rosemary
- 2 tbsp dried oregano
- ½ tbsp kosher salt
- ½ tbsp black pepper finely ground
For the baba ganoush
- 1 eggplant large
- 2 tbsp tahini
- 2 cloves garlic minced
- olive oil
- salt and pepper
- 1 lemon juice only, to taste
For the Chimichurri
- 1 bunch flat leaf parsley finely chopped
- 1 bunch cilantro finely chopped
- 3 tbsp olive oil extra virgin
- 3 tsp red wine vinegar
- 2 cloves garlic crushed to a paste in a pestle and morter
- 1 tsp cumin
Instructions
For the lamb
- Prepare smoker to 250-275°F.
- Trim any hard fat from your whole lamb shoulder.
- Combine dry rub ingredients in a bowl and mix well.
- Drizzle lamb shoulder with olive oil and rub all over before covering lamb with rub. You can also do this the night before.
- Lightly pierce eggplant all over with tip of a sharp knife.
- Place lamb and eggplant into smoker, and spritz lamb every 45 minutes.
- At 180°F internal temp, wrap the lamb with peach paper or heavy foil.
- After around 7 hours, or at between 205-210°F internal temp, your lamb should be ready. It should probe with a skewer like a hot knife through butter. Test in several places as the shoulder won't cook evenly.
- Rest your lamb for at least an hour covered in towels in a cool box, then pull into chunks.
For the Baba Ganoush and Chimichurri
- Smoke eggplant for 3 hours until soft.
- While your lamb is resting, split eggplant lengthway, and blend with all ingredients for baba ganoush until smooth. Put baba ganoush in a bowl, cover with cling wrap and refrigerate
- Put all the ingredients for the chimichurri in a bowl and mix to combine.
Serving suggestion
- If you are serving with pitas, heat them in a hot griddle pan until lightly toasted.
- Spread baba ganoush on pita, then pile with lamb and drizzle with chimichurri dressing and add finely sliced red chili if desired. Devour
Nutrition
Calories: 732kcal | Carbohydrates: 72g | Protein: 51g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 1328mg | Potassium: 1013mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1081IU | Vitamin C: 18mg | Calcium: 208mg | Iron: 8mg