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Smoked Lamb Shoulder with Pumpkin Hummus - Chef Recipe by Sarah Glover
Smoked Lamb Shoulder with Pumpkin Hummus - Chef Recipe by Sarah Glover

Smoked Lamb Shoulder with Pumpkin Hummus - Chef Recipe by Sarah Glover



Ingredients

It's an Aussie Summer Christmas and in Australia that means grills, barbeques and deliciously satisfying ingredients to share.
This Christmas Day recipe is a crowd-pleaser and will satisfy hungry little (and grownup) tummies.

Lamb shoulder:

2.25 kg boneless lamb shoulder
2 Tbs extra-virgin olive oil
1/4 cup Traeger Ultimate Dry Rub
1/2 cup apple cider vinegar
1/2 cup apple juice
Mint leaves, to serve
Crusty bread, to serve

Pumpkin hummus:

1 x 420 g tin chickpeas, rinsed and drained
1 butternut pumpkin, roasted until soft
1 tsp sea salt
1/2 tsp chilli powder
1/2 tsp ground cumin
1/3 cup extra-virgin olive oil
2 Tbs tahini
2 Tbs lemon juice
3 garlic cloves
Freshly ground black pepper

Method

Preheat your Traeger on Super Smoke mode to 120 C, using fruit wood, such as apple or cherry. (If you don't have a Traeger grill, any grill will do).

Coat both sides of the lamb with 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 grill 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 grill (Traeger or otherwise) 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.

Equipment

Traeger Grill or regular outdoor Grill with lid

Credits: Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook

Photo Credits: Sarah Glover, Traeger Grills Australia Ambassador and Author of WILD: Adventure Cookbook