Pulled lamb burger with garlic dip - english Grill- and BBQ-Recipe - 0815BBQ

Trim some fat from the 2.4 kg leg of lamb, but do not cut away everything.

Rub the leg of lamb with your favorite barbecue rub (hot and smokey from Pepper World).

Wrap the leg of lamb in foil and refrigerate for approximately 4 to 6 hours.

After 4 to 6 hours, remove the lamb from the fridge.

Preheat the Monolit Cato cooker to 109° C for indirect heat.

Place the leg of lamb in the cooker and cook low and slow for 22 hours.

Add smoking pellets from Don Marco to the cooker three or four times during cooking.

While the lamb cooks, prepare the garlic dip by mixing cream cheese, yogurt, garlic, spring onions, salt, pepper, and a little sugar until creamy. Adjust consistency with more yogurt if needed.

Put the garlic dip in the fridge until ready to serve.

After 22 hours, remove the lamb from the cooker and let it rest in aluminum foil for another 20 minutes.

Pull the lamb apart using your hands for the burger.

Take a homemade bun, add some barbecue sauce (hot Lon horn barbecue sauce), and layer in the pulled lamb and garlic sauce.

Equipment Needed

Spice Level: