Pulled Lamb Nachos

Smoked lamb, melty cheese, and fresh toppings make these Lamb Nachos a smoky, crowd-pleasing favourite. Cooked low and slow on the Big Green Egg, they’re the perfect mix of tender, cheesy, and bold.

January 30, 2024

Recipe by: Simon Daoust via Big Green Egg

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with 2 chunks of your favourite wood.

Step 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.

Step 3

Mix together the apple juice and BBQ sauce. Cover the meat with the mixture.

Step 4

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

Step 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.

Step 6

Remove from the EGG and top with green onions and coriander. Serve with sour cream and salsa.