Hanging Smoked Lamb Pita
Rated 5.0 stars by 1 users
Food:
Lamb
Serves:
Makes 5 pitas
Prep Time:
15 min
Cook Time:
1 hour
One feature of the Alchemy that definitely doesn't get enough attention, is the fact that you can hang smoke basically anything. There are racks along the top inside of both the Alchemy Pro and Alchemy 24" to be able to hook onto. We've done the Shawarma, we've done Brussels Sprouts on the Stalk the Tacos Al Pastor and now we're doing these Hanging Smoked Lamb Pitas, to show you how you can really hang smoke anything. Served with grilled halloumi, a creamy feta garlic yogurt sauce, thinly sliced onions mixed with Italian parsley, sliced tomato and shredded lettuce, and wrapped in a warm pita.
Ingredients
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2 lbs boneless lamb leg
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½ cup red wine, divided
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4-5 tbsp olive oil
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1 tbsp salt
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2 tbsp garlic powder
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2 tbsp oregano
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1 tsp chili flakes
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1 tsp fennel seeds
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1 tsp black pepper
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1 lemon
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1 large onion
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200g feta
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½ litre Greek yogurt
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2 cloves garlic
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3 tbsp olive oil
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5 pitas
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1 slice Halloumi per pita
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½ large white onion
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3 tbsp chopped Italian parsley
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¼ iceberg lettuce, shredded
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1 tomato, thinly sliced
Feta & Garlic Yogurt Sauce
To serve
Instructions
Set smoker to 275F-300F.
Slice the lamb into ½ inch thick pieces. Place in a bowl and drizzle with 4-5 tbsp olive oil and ¼ cup red wine, toss to coat. Season with salt, garlic powder, oregano, chili flakes, fennel seeds and black pepper. Toss to coat. Cut the lemon in half, cut the onion in half and remove the skin. Skewer half the onion, cut side up, to the hanging rack, then skewer on the meat, layering one piece over the other, then add a lemon, cut side facing the meat and the other half of the onion to the hanger. Hang in the Alchemy and place a drip tray beneath it. Make sure to add ½ cup red wine and a squeeze of juice from half a lemon to the tray first.
Smoke for about 45 minutes to one hour, until it is a rosy colour and tightening of the meat, the exterior will cook faster than the interior, and it’s ok if it’s medium on the inside.
In a bowl, crumble in the feta, add the Greek yogurt and two garlic cloves that have been smashed. Drizzle in the olive oil and blend with a hand blender (or use a Vitamix). If it’s too thick, add more olive oil to thin it out.
Thinly slice the tomato, using a mandolin or sharp knife, shred the lettuce, and do the same for the white onion. Add the thinly shaved white onion to a bowl. Finely chop the Italian parsley and add to the onions, mix.
Cut two ¼ inch thick slices of halloumi. Place on the flattop.
Remove the lamb from the smoker and carve it onto the flattop. Drizzle the cheese and meat with olive oil and allow the halloumi to brown, flipping midway, and sear the lamb, keeping it moving while it’s on the heat.
Warm the pita on the grill or elevated rack on both sides, making sure to flip it constantly, to just heat it up, not to toast it.
Slice open the pita around the edge to create a pocket, folding back half the pita to be able to place the shredded lettuce, 2 slices of tomato, the onions and Italian parsley inside. Place a piece of halloumi on top on a small pile of the lamb and then transfer into the pita. Top with the garlic yogurt sauce and then close the pita and roll it. Wrap the lamb pita in parchment paper and cut in half.