MEAT RECIPE

Smoked Lamb Shoulder with Pumpkin Hummus

INGREDIENTS

2.25 kg boneless lamb shoulder
2 tablespoons 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

For the Pumpkin Hummus
1 x 420 g tin chickpeas, rinsed and drained
1 butternut pumpkin, 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

Equipment:
Traeger Grill

- Serves 6 -

HOW TO MAKE IT

1. To make the pickled onion, combine the sugar and vinegar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Place the onion in a heatproof non-reactive bowl and pour the vinegar mixture over the top. Set aside for the onion to pickle.

2. Preheat your Traeger grill on Super Smoke mode to 135°C for 15 minutes.

3. Place the chuck steak directly on the grill and insert a meat probe into the thickest part of the meat. Close the lid and smoke the steak for 2–21/2 hours, until the internal temperature reaches at least 71°C and the meat is nicely browned.

4. Transfer the steak to a small roasting tin, add the garlic and onion and pour the beef stock over the steak. Cover the pan with foil, then place on the grill, close the lid and cook, flipping the steak halfway through cooking, for 4–5 hours, until the meat is very tender. Allow the steak to rest, covered, for 15 minutes. 

5. Shred the steak using two forks, then pile into tortillas, top with the coriander, pickled onion and cheese (if using) and serve with lime wedges on the side.

In partnership with Traeger Grills