Pulled Lamb Nachos

Paul FansonJan 27, '20
  • 1 lamb shoulder, bone in
  • 2/3 cup apple juice, hot
  • 2 tbsp BBQ spice (your favorite)
  • 3/4 lb. corn chips, preferably artisanal
  • 1 cup of shredded mozzarella
  • 1 cup of shredded cheddar cheese
  • 10 cherry tomatoes, sliced
  • 2 tbsp sliced Kalamata olives
  • 1 jalapeno pepper, chopped
  • 3 tbsp minced green onions
  • ¼ cup chopped fresh coriander, as garnish
  • 1/2 cup sour cream, to serve
  • 1/2 cup salsa, to serve


Preparation

  • Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with 2 chunks of your favorite wood.
  • Smoke the lamb shoulder for 4-5 hours until internal temperature reaches 195°F. Remove from the EGG, cover with foil and rest for at least 30 minutes. Once cooled, pull the meat.
  • Mix together the apple juice and BBQ sauce. Cover the meat with the mixture.
  • Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
  • Place the tortilla chips on a round pan and top with cheese, pulled lamb, tomatoes, olives, and jalapeños. Put the pan back on the EGG and cook for 5 minutes, or until cheese is fully melted.
  • Remove from the EGG and top with green onions and coriander. Serve with sour cream and salsa.

Recipe source