Slow Smoked Pulled Lamb on the Traeger
A new riff on an Easter classic, a semi-boneless leg of lamb is smoked and then braised until tender and shreddable. Served on a pita, in a bowl or alongside some elevated sides, it makes for a delightful dinner!
Equipment
- Traeger grill
- Aluminum pan with foil cover or dutch oven
Ingredients
- 3 pound semi-boneless leg of lamb
- 1/4 cup seasoning of your choice I used my Garlic Junkie
- A generous handful of herbs we used thyme, rosemary, parsley and mint
- 1 cup red wine whatever you have on hand
- 1 cup chicken broth
For serving- we went with two options that night– casual and delicious pita sandwiches and couscous bowls
- Couscous
- Tomatoes
- Red onion
- Cucumbers
- Herbs a mix of the above
- Pita bread
- Garlicky mayo sauce mayo, garlic, a little bit of hot sauce
Instructions
- Shop at your local Safeway for all the ingredients
- Bring the leg of lamb up to room temperature while you get thigns ready
- Preheat your Traeger grill to 225*
- Unwrap the leg of lamb and pat it dry with a paper towel
- Season it generously on all sides with your seasonings of choice
- Place the seasoned lamb in the preheated grill and cook for 60 – 90 minutes until the internal temperature reads about 115 and the crust is developed
- Place the meat in a pan with a cover (or alumninum foil) and add the wine, chicken broth and herbs
- Cover the pan tightly and return it to the Traeger grill
- Turn up the heat of the grill to 325*
- Allow the meat to cook for another 4-5 hours until the internal temperature reads 203*
- Check that the roast is probe tender
- Pull the pan from the grill and allow to cool for about 20 minuts
- While the pan cools, prep the other ingredients for the finished dish
- If making pitas or bowls: combine chopped onion, tomato and cucumber in a bowl. Season with olive oil and some vinegar, add chopped herbs and then salt and pepper to taste. Cook couscous according to packaging. Crumble feta cheese. Make garlicky mayo sauce by combining garlic, mayo and hot sauce to taste. Warm pita bread on a hot skillet.
- Wear a pair of food-safe gloves and heat gloves and carefully remove the meat from the pan and shred it on a cutting board. The bone should slide out cleanly and the meat should break apart easily when squeezed
- Assemble sandwiches/bowls by layering ingredients and topping with garlicky sauce. Serve and enjoy!