Pulled Lamb Sandwich – Greek style

Pulled Lamb Sandwich – Greek style

Pulled Pork, Pulled Chicken, Pulled Turkey, … One for one superior BBQ classics. But how the hell do you make Pulled Lamb? A question I’ve often been asked lately. To be honest this was the first time for me to make Pulled Lamb. Yet it’s not that much of a difference compared to the other Pulled recipes. All you need is a touch of smoke, low temperatures and a good dose of patience. Like pulled pork you could go for a texas crutch (wrapping it up) but I prefer the long way! No cuts… Just patience. And!! A good recipe to honour this delicious piece of meat. This time I went Greek style with a tzatziki dressing and blackened bell pepper. No time to waste! Start smoking!

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Pulled Lamb
Greek style Pulled Lamb Sandwich
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

A  nice piece of lamb shoulder asks for a delicious recipe. The merguez lamb was so good I decided to make a pulled lamb version for the greek style Pulled Lamb sandwich. Before you know you’ll be dancing the sirtaki and drinking ouzo all night! Have fun y’all

Course: lunch, Main Course, sandwich
Cuisine: European, Greek
Keyword: bbq, greek style, Kamado Joe, lamb shoulder, pulled lamb, sandwich
Servings: 4 persons
Ingredients
Pulled Lamb
  • 1 lamb shoulder
  • Merguez Rub Link in instructions
Tzatziki
  • 1/2 cucumber
  • 300 ml greek style yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp freshly chopped mint
  • 1/2 tsp salt
Toppings
  • 2 sweet bell peppers
  • radish sprouts (optional)
  • 8 slices white bread
Instructions
Pulled Lamb
  1. Mix all ingredients for the Merguez Rub by hand. Break up any clumps if needed.

  2. Trim the lamb shoulder by removing the thickest pieces of fat. Only a thin layer on the outside is needed. Otherwise all of your rub might melt away with the fat. 

  3. Prepare your BBQ for an indirect session at low temperature. Use a platesetter when using a kamado like the kamado Joe used here. Add some cherry wood chunks to the fire. When using a Traeger or other style pellet grill you need to put it on supersmoke during the first 3 hrs. 

  4. Smoke the lamb shoulder till you reach an internal temperature from about 90°C. This will take about 5-8 hrs. depending on the piece of meat. You can wrap after 3 hrs. but I recommend using patience to get a nice bark.

  5. From a temperature of 90°C you need to check every once a while. Put a tooth pick in the meat. As soon as you can slide through like butter the meat is ready to be pulled. This can variate between 90 and 95°C.

Tzatziki (while smoking)
  1. Grate the cucumber and strain the excess juices. You don’t need to be easy on the cucumber. Just squeeze those juices out of it.

  2. Mix all ingrediënts with the cucumber except for the Mint.

  3. Just before serving add some freshly chopped Mint to the Tzatziki.

Finishing touch
  1. Blacken the sweet bell peppers on your grill and remove the burned peel. 

  2. Pull the lamb roast and toast the bread on your BBQ. Now it’s time to make yourself a delicious sandwich. 

  3. Put some of the blackened bell pepper on one slice of the bread and add some of the pulled lamb. Drizzle some of the tzatziki over it to taste and finish with some sprouts of radish or leek. Close with a second slice of bread and serve with love. 

When you’ve finished your meals throw your plates on the ground for a full greek experience. Vόστιμο
Recipe Notes

Is your pulled lamb ready before your guests arive? don’t worry. You can keep the meat heated on low temperature (about 75°C) in  an oven or wrap it in some towels and put it in a cooling box (without ice ofcourse) to keep it’s temperature. You can pull it when your guests arrive. 

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