Pulled Lamb

• Mix all ingredients for the Merguez Rub by hand. Break up any clumps if needed.
• 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. 
• 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. 
• 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.
• 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)

• 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.
• Mix all ingrediënts with the cucumber except for the Mint.
• Just before serving add some freshly chopped Mint to the Tzatziki.

Finishing touch

• Blacken the sweet bell peppers on your grill and remove the burned peel. 
• Pull the lamb roast and toast the bread on your BBQ. Now it's time to make yourself a delicious sandwich. 
• 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