Pulled Lamb Nachos
Recipe courtesy of Simon Daoust, aka Big Green Simon, part of #BGETeamGreen.
Ingredients
- 1 lamb shoulder, bone in
- 2/3 cups (160 ml) apple juice, hot
- 2 tablespoons (30 ml) BBQ spice (your favorite)
- 3/4 lbs (0.3 kg) corn chips, preferably artisanal
- 1 cup (240 ml) of shredded mozzarella
- 1 cup (240 ml) of shredded cheddar cheese
- 10 cherry tomatoes, sliced
- 2 tablespoons (30 ml) sliced Kalamata olives
- 1 jalapeno pepper, chopped
- 3 tablespoons (45 ml) minced green onions
- 1/4 cups (60 ml) chopped fresh coriander, as garnish
- 1/2 cups (120 ml) sour cream, to serve
- 1/2 cups (120 ml) salsa, to serve
Instructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with 2 chunks of your favorite wood.
Step 2
Smoke the lamb shoulder for 4-5 hours until internal temperature reaches 195°F/90°C. Remove from the EGG, cover with foil and rest for at least 30 minutes. Once cooled, pull the meat.
Step 3
Mix together the apple juice and BBQ sauce. Cover the meat with the mixture.
Step 4
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 5
Place the tortilla chips on a round pan and top with cheese, pulled lamb, tomatoes, olives, and jalapeños. Put the pan on back on the EGG and cook for 5 minutes, or until cheese is fully melted.
Step 6
Remove from the EGG and top with green onions and coriander. Serve with sour cream and salsa.
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