I got inspired by a food adventurer, James Brooks, at a top-secret Shark Ninja event where he whipped up this fantastic dish. I’ve made a few tweaks to suit my style, but much of the credit goes to James. This pulled lamb shoulder on halloumi and cherry tomato focaccia is a showstopper – tender, juicy lamb paired with a crispy, cheesy, tomato-topped focaccia. Let’s fire up the smoker and get this party started!
Pulled Lamb Shoulder Served on Halloumi and Cherry Tomato Focaccia
Lamb Shoulder Prep
Herb Infused Butter
Lamb Coating
Focaccia Dough
Focaccia Toppings
Yogurt and Mint Sauce
Instructions
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Lamb Shoulder Prep
- Score the Lamb: Score the fat on the boneless lamb shoulder joint to allow better penetration of the seasoning and to help form a crust.
- Salt the Lamb: Place the lamb on a baking tray and sprinkle sea salt all over. Refrigerate while you prepare the herb butter.
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Herb Infused Butter
- Sauté the Herbs: Dry fry parsley, rosemary, thyme, and sage over medium heat for 30 seconds to 1 minute, stirring constantly.
- Add Butter: Add the unsalted butter to the pan and stir until melted. Pour the mixture into a dish and refrigerate to solidify.
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Coating the Lamb
- Season the Lamb: After 30 minutes, remove the lamb from the fridge. Sprinkle with a mix of black pepper and garlic powder.
- Apply Herb Butter: Cover the lamb with the solidified herb butter.
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Smoking the Lamb
- Preheat Smoker: Set up your smoker to 120°C (250°F) using apple wood. Place a drip pan with a little apple juice underneath the lamb to catch the drippings.
- Smoke the Lamb: Insert probes/thermometers into the lamb and smoke for about 4 hours. Check for bark formation and an internal temperature of 77°C (170°F).
- Wrap the Lamb: If the bark is satisfactory, wrap the lamb tightly in foil with a splash of apple cider vinegar. Return to the smoker.
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Finish Cooking the Lamb
- Monitor Temperature: Continue smoking until the internal temperature reaches between 93°C (200°F) and 96°C (205°F).
- Check Tenderness: Check for tenderness with a probe; it should meet little to no resistance.
- Rest the Lamb: Remove from smoker, wrap in a towel, and let rest in a cool box for at least an hour.
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Preparing the Focaccia Dough
- Mix Dry Ingredients: In a large bowl, combine strong white bread flour and dry active yeast.
- Add Wet Ingredients: Form a well in the middle, then add warm water, honey, salt, and olive oil. Mix until a wet dough forms.
- Fold the Dough: Transfer to a lightly oiled mixing bowl. Fold the dough about 5 times, then cover with a wet towel and leave for 20 minutes. Repeat this fold and rest process three times.
- Final Rise: Cover the bowl tightly with cling film and leave in a warm place for a few hours or refrigerate overnight until the dough doubles in size.
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Baking the Focaccia
- Prepare Baking Tray: Line a high-sided baking tray with baking paper and drizzle with olive oil.
- Shape the Dough: Transfer the dough to the tray, pressing and stretching to cover the tray completely. Cover and let rise for an hour.
- Dimple and Top: Drizzle with olive oil, dimple the dough with your fingers, and add rosemary, halloumi, cherry tomatoes, and flaked salt.
- Bake: Preheat the oven or BBQ to 230°C (450°F) and bake for about 20 minutes until golden and the internal temp reaches 90°C (195°F). Cool on a wire rack.
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Plating Up
- Shred the Lamb: Shred the rested lamb shoulder.
- Assemble: Cut a slice of focaccia, top with shredded lamb, and drizzle with yogurt and mint sauce.
Equipment
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