Recipe courtesy of Northern Waters Smokehaus
Recipe courtesy of Northern Waters Smokehaus
Episode:
Triple D Nation: All Day Long
Silence of the Lambwich
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- Level: Intermediate
- Total: 13 hr (includes chilling and resting time)
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1486
- Total Fat
- 95 g
- Saturated Fat
- 40 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 114 g
- Cholesterol
- 381 mg
- Sodium
- 1836 mg
- Level: Intermediate
- Total: 13 hr (includes chilling and resting time)
- Active: 55 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1486
- Total Fat
- 95 g
- Saturated Fat
- 40 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 114 g
- Cholesterol
- 381 mg
- Sodium
- 1836 mg
Ingredients
Lamb:
REH Seasoning (Ras El Hanout):
Red Curry Yogurt:
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Directions
Special equipment:
a smoker; squeeze bottles- For the lamb: Rub the lamb with sea salt.
- For the reh seasoning: Combine the cayenne, cumin, ginger, salt, allspice, cinnamon, cloves, coriander and pepper in a bowl. Rub the lamb with the seasoning. Let rest overnight, refrigerated.
- Roast the lamb in a smoker at 225 degrees F until it reaches an internal temperature of 155 degrees F, about 4 hours 30 minutes.
- Soften the naan in a hot oven (500 degrees F) for about 45 seconds to make it malleable for wrapping. Keep the oven on.
- For the red curry yogurt: Whisk together the yogurt, honey and curry paste and portion into squeeze bottles.
- Add a medium zigzag of curry yogurt across the center of a softened naan, then a small handful each of diced tomato and cucumber and a reasonable amount of basil.
- Combine the oil and vinegar in a bowl. In a sizzler pan, massage a drizzle of the oil and vinegar into a 3-ounce portion of lamb and about 5 slices red onion. Run the sizzler pan through the oven for about 3 minutes. Add the lamb and onions to the prepared naan. Wrap the naan, then cut on a bias and plate with a pickle spear and a chocolate mint. Repeat to make more portions.
