Skip to content
FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*
FREE OTTAWA / GATINEAU ASSEMBLY & DELIVERY ON ORDERS OVER $199. FREE SHIPPING OVER $999*

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
1Lamb shoulder, bone in
2/3 Cup
Apple juice, hot
2 Tbsp.
BBQ spice (your favorite)
3/4 lb.Corn chips, preferably artisanal
1 CupShredded mozzarella
1 Cup Shredded cheddar cheese
10
Cherry tomatoes, sliced
2 Tbsp.Sliced Kalamata olives
1Jalapeno pepper, chopped
3 Tbsp.Minced green onions
¼ Cup 
Chopped fresh coriander, as garnish
1/2 CupSour cream, to serve
1/2 CupSalsa, 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