Recipe provided by | Chef Stephen Barber
Servings: 12
INGREDIENTS
Paprika and Cumin Rub:
2 tablespoonspaprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
6 to 8 pounds American Lamb shoulder, bone-in
2 cups garbanzo beans, cooked in chicken stock until tender
6 smoked early girl tomatoes, chopped
Yogurt Sauce:
1 cup yogurt
1 tablespoon Vindaloo spice
1 teaspoon cumin
1 teaspoon coriander
Lemon juice as needed
Pickled Fresno Chilies:
1 cup seasoned rice vinegar
1/2 cup water
1 tablespoon salt
1 pound fresno chilies
Herb Salad:
1/2 cup mint, picked
1/2 cup basil, picked
1/2 cup cilantro, picked
Olive oil as needed
DIRECTIONS
METHOD:
For the Cumin Rub: In a mixing bowl, mix together paprika, cumin, salt, pepper and garlic; set aside. Rub seasonings on all sides of lamb, reserving some for later use. Smoke lamb in smoker at 250°F for 8 hours. Heat the plancha or a flattop until smoking hot. Remove lamb from smoker when internal temperature reaches approximately 200°F; rest for 10 to 20 minutes. Pull apart into strands; season again with the rub. Oil plancha; place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.
In a pan, heat beans; stir in tomatoes.
For the Yogurt Sauce: In a bowl, mix together yogurt, vindaloo, cumin, coriander and lemon juice.
For the Pickled Fresno Chilies: In a separate pan, heat vinegar, water and salt until salt is dissolved; remove from heat and pour over chilies. Allow to cool to room temperature; reserve.
For Herb Salad: In a bowl, mix together mint, basil and cilantro.
To plate: Place beans with tomatoes on plate; top with lamb. Dress with Yogurt Sauce; garnish with Pickled Fresno Chilies, Herb Salad, and drizzle with oil.
Recipe and image provided by the American Lamb Board