Pulled lamb burger with garlic dip- A great recipe for Grill and Smoker.
|Leg of lamb||2 1/2 Kilogram , fat trimmed|
|Bbq rub||To Taste|
|For garlic dip:|
|Cream cheese||200 Gram|
|Garlic||3 Clove (15 gm) , chopped|
|Spring onions||2 , chopped|
|Burger bun||1 , grilled/ toasted|
|Bbq sauce||To Taste|
Sprinkle bbq rub over leg of lamb and rub completely.
Cover with cling film and refrigerate for 4-6 hours.
Preheat monolith kamado grill to 109°C in indirect setting.
For garlic dip, combine cream cheese, yogurt, garlic, spring onions, salt, pepper, sugar and mix well.
Place marinated meat on grill and cook for 22 hours. Cover with aluminium foil and allow to rest for 20 minutes.
Pull the meat as shown in the video.
Mix a handful of pulled lamb with bbq sauce and mix well.
For assembling, place lettuce leaves on grilled bottom bun and top with pulled pork. Place garlic dip over it and cover with top bun.
Serve and enjoy!
Serving size Complete recipe
Calories 5399Calories from Fat 3160
% Daily Value*
Total Fat 352 g541.5%
Saturated Fat 159 g795%
Trans Fat 0 g
Sodium 2845 mg118.54%
Total Carbohydrates 49 g16.3%
Dietary Fiber 2 g8%
Sugars 19 g
Protein 478 g956%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet