This delicious Smoked Lamb Shoulder with Pumpkin Hummus recipe is by Sarah Glover and is the perfect recipe to create for friends and family. Sarah sllow cooks this lamb using BBQ grill however you can also bake it in the oven. Smoky succulent lamb, creamy pumpkin hummus – what’s not to love!
Ingredients (serves 6)
2.25 kg boneless lamb shoulder
2 tablespoons extra-virgin olive oil
1/4 cup Traeger Ultimate Dry Rub (Note – if you don’t have this dry rub you can rub with a mix of dried oregano, crushed garlic, salt and pepper)
1/2 cup apple cider vinegar
1/2 cup apple juice
mint leaves, to serve
crusty bread, to serve
1 x 420g tin chickpeas, rinsed and drained
1 butternut pumpkin, diced and roasted until soft
1 teaspoon sea salt
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
3 garlic cloves
freshly ground black pepper
- Preheat your Traeger Grill on Super Smoke mode to 120°C, using fruit wood, such as apple or cherry. If you are using an oven, preheat to 130°C.
- Coat both sides of the lamb with the olive oil and dry rub.
- Place the lamb on the smoker and insert a meat probe or in an oven tray. Smoke or bake 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 or oven. Continue to smoke until the internal temperature of the lamb reaches 95°C.
- Remove the lamb from the and rest, covered, for 30 minutes.
- Meanwhile, to make the pumpkin hummus, place the hummus 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.