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5 from 1 vote

Smoked Pulled Lamb

Smoked pulled lamb, braised on the smoker, makes a freakin' delicious base for gyros, tacos or sliders.
Prep Time30 minutes
Cook Time7 hours
Brining Time4 hours
Total Time11 hours 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Servings: 4 people
Author: Derek Wolf

Ingredients

Lamb:

Braising:

  • 2.5 cups Beef Broth
  • 2 medium Yellow Onions sliced
  • 2 tbsp Local Honey

Gyro:

  • Pita Bread
  • Homemade Hummus
  • Tzatziki Sauce
  • Sliced Red Onions
  • Sliced Tomatoes
  • Chopped Lettuce
  • Cooked Fries
  • Feta Cheese

Instructions

  • Place your leg of lamb on a baking sheet, score the fat, slather with FYR RED Hot Sauce and generously season all sides with Chipotle Garlic Rub in order to completely cover the roasts.
  • Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
  • Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
  • Pull your leg of lamb out and place on the smoker to cook until 165F internal (about 3 hours).
  • Once the lamb has hit temperature, pull out and place in a large foil bin. Fill into the bin your beef broth, honey and sliced onions. The liquid in the bin should come up to 50% of the lamb legs height, so add more or less if necessary.
  • Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
  • Once the roast is done, pull off and let rest for 20 minutes.
  • After the rest, pull the leg of lamb out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce!)
  • Add a handful of the shredded lamb to some pita bread along with your favorite gyro toppings (some included above). Serve and enjoy!

Video

Notes

Homemade Hummus
Making your own hummus gets you a spread that's way more delicious than anything you'd find at the store. All you need is four main ingredients — chickpeas, lemon juice, tahini and olive oil (and OK, sometimes garlic if you're feeling it) — and a food processor. Take 1 15-ounce can of chickpeas, drained and rinsed, and add them to the food processor with 1/4 cup of tahini, 1/4 cup of olive oil, 3 tablespoons lemon juice, 1/4 cup of water, 1 medium garlic clove, and 3/4 teaspoon of salt. Process all those ingredients until you have a smooth mixture, which takes about 30 seconds. Put the hummus in a bowl and transfer it to the fridge for 30 minutes or so; this is a great way to let the flavors meld together. Serve with our lamb gyros or straight up on warm pita bread. 

Nutrition

Calories: 690kcal | Carbohydrates: 44g | Protein: 84g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 229mg | Sodium: 2148mg | Potassium: 2374mg | Fiber: 22g | Sugar: 15g | Vitamin A: 17562IU | Vitamin C: 16mg | Calcium: 240mg | Iron: 17mg