- 2.25 kg boneless lamb shoulder
- 2 tablespoons extra-virgin olive oil
- ¼ cup Traeger Ultimate Dry Rub or dry rub of choice
- ½ cup apple cider vinegar
- ½ cup apple juice
- mint leaves, to serve
- crusty bread, to serve
- 1 x 420 g tin chickpeas, rinsed and drained
- 1 butternut pumpkin, roasted until soft
- 1 teaspoon sea salt
- ½ teaspoon chilli powder
- ½ teaspoon ground cumin
- ⅓ cup extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 3 garlic cloves
- freshly ground black pepper
Preheat your Traeger on Super Smoke or your own smoker to 120°C, using fruit wood, such as apple or cherry.
Coat both sides of the lamb with the olive oil and dry rub.
Place the lamb on the smoker and insert a meat probe.
Close the lid and smoke the lamb for 3 hours until it reaches an internal temperature of 75°C.
Tear a sheet of baking paper and foil large enough to wrap the lamb. Place the baking paper on top of the foil and position the lamb in the middle. Scrunch up the edges, then pour the apple cider vinegar and apple juice over the lamb and wrap it tightly in the baking paper and foil.
Return the lamb to the Traeger/smoker and reinsert the meat probe. Continue to smoke until the internal temperature of the lamb reaches 95°C – you will know the meat is ready as the probe will meet no resistance when pushed in and out of the lamb – like going through room-temperature butter.
Remove the lamb from the Traeger/smoker and rest, covered, for 30 minutes.
Meanwhile, to make the pumpkin hummus, place the ingredients in a food processor and process until smooth and creamy, adding a dash of water if the hummus is very thick. Season to taste with salt and pepper and transfer to a serving dish.
Pull the lamb using two forks, then arrange the meat on top of the hummus. Garnish with mint leaves and serve with loads of crusty bread.
Recipe: Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook.