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PULLED LAMB NACHOS

PULLED LAMB NACHOS
by: Luis Martinez

prep time
PREP TIME

20 Mins

Cook time
COOK TIME

0 Mins (does not include Lamb smoking time)

>Feeds
FEEDS

4-5

Difficulty
DIFFICULTY

Medium

Ingredients

For The Recipe

Quantity Ingredient/Description
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 Shredded mozzarella
1 Cup 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

Steps

  1. Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with 2 chunks of your favorite wood.
  2. 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.
  3. Mix together the apple juice and BBQ sauce. Cover the meat with the mixture.
  4. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
  5. 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.
  6. Remove from the EGG and top with green onions and coriander. Serve with sour cream and salsa.
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