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pulled lamb shoulder wraps
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Smoked Lamb Wraps with Baba Ganoush and Chimichurri

Course Main Course
Cuisine American, Australian
Prep Time 30 minutes
Cook Time 8 hours
Author Mat Cotton

Ingredients

  • Whole lamb shoulder
  • A drizzle of olive oil for binder
  • One pita bread per person

For the lamb rub

  • 4 Tbsp dried mint
  • 2 Tbsp dried rosemary
  • 2 Tbsp dried oregano
  • 1/2 Tbsp kosher salt
  • 1/2 Tbsp ground black pepper

For the baba ganoush

  • 1 large eggplant
  • 2 Tbsp tahini
  • 2 Garlic cloves, minced
  • Olive oil
  • Salt and pepper
  • Squeeze of lemon juice

For the Chimichurri

  • 1 bunch flat leaf parsley
  • 1 bunch cilantro
  • 3 Tbsp extra virgin olive oil
  • 3 Tsp red wine vinegar
  • 2 Garlic cloves, crushed to a paste
  • 1 Tsp Cumin

Instructions

For the pulled 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
  • Finely chop cilantro and parsley, and mince garlic using back of knife or mortar and pestle, then combine with ingredients for 'chimichurri'.

Serving suggestion

  • If you are serving with pitas, heat them in a hot griddle pan until lightly toasted.
  • 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. Devour