BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.
Ingredients
- PAPRIKA AND CUMIN RUB
2 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Salt
1 Tbsp Ground black pepper
1 Tbsp Granulated garlic
1 ea American Lamb shoulder, bone-in, 6-8 lb.
2 cups Garbanzo beans, cooked in chicken stock until tender
6 ea Smoked Early Girl Tomatoes, chopped
YOGURT SAUCE1 cup Yogurt
1 Tbsp Vindaloo spice
1 tsp Cumin
1 tsp Coriander
as needed Lemon juice
PICKLED FRESNO CHILIES1 cup Seasoned rice vinegar
1/2 cup Water
1 Tbsp Salt
1 Ib Fresno chilies
HERB SALAD2 cup Mint, picked
1/2 cup Basil, picked
1/2 cup Cilantro, picked
as needed Olive oil
Directions
- FOR THE RUB
- Mix the ingredients for the rub together in a mixing bowl, set aside.
- Rub seasonings on all sides of lamb shoulder, reserving some for later use.
- Heat smoker to 250°F.
- Smoke lamb shoulder for 8 hours.
- Heat the plancha or a flattop until smoking hot.
- Remove lamb from the smoker when internal temperature reaches approximately 200°F. Rest for 10 to 20 minutes. Pull apart into strands. Season again with rub.
- Oil plancha. Place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.
- In pan, heat garbanzo beans and stir in chopped smoked tomatoes.
- FOR THE YOGURT SAUCE
- Mix yogurt, vindaloo, cumin, coriander and lemon juice together.
- FOR THE PICKLED FRESNO CHILES
- In separate pan, heat vinegar, water, and salt until salt is dissolved. Remove from heat and pour over Fresno chilies. Allow to cool to room temperature and reserve for later.
- TO PLATE
- Place garbanzo beans with tomatoes on plate; top with lamb. Dress with yogurt mixture, garnish with pickled Fresno chilies, herb salad, and drizzle with olive oil.
