PULLED LAMB NACHOS
by: Luis Martinez

20 Mins

0 Mins (does not include Lamb smoking time)

4-5

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

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.