PULLED LAMB NACHOS
ORIGINALLY POSTED ON BIG GREEN EGG
PREP TIME
20 Mins
COOK TIME
20 Mins (does not include Lamb smoking time)
FEEDS
4-5
DIFFICULTY
Medium
INGREDIENTS
| For The Recipe: | Table header 1 |
|---|---|
| 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 |
DIRECTIONS
- 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.
MAKE THIS RECIPE EASILY WITH
