SMOKED LAMB TACOS with TZATZIKI SAUCE

This recipe was originally published at HungrySquared.com

INGREDIENTS

• 3 pounds of grass-fed Aussie lamb shoulder, tied
• 1 cup of hickory wood chips, soaked for 30 minutes
• 2 cups of apple juice in a heat-safe dish
• Flour or corn tortillas for serving

For the Rub: 

• 1 tablespoon chili powder
• 2 tablespoons Real Salt
• 1 tablespoon ground cumin
• 1 1/2 tablespoons Penzeys Arizona Dreaming spice 
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 teaspoon ground cloves

For the slaw:

• 1/2 cup red and orange bell pepper, sliced into
• 1/2 cup jicama, sliced into matchsticks
• 1/2 cup shredded red cabbage

For the tzatziki sauce:

• 1 medium yellow onion, grated
• 1 cucumber, grated
• 3 cloves garlic, pressed or minced
• 1 1/2 cups sour cream
• 1 1/2 cups full fat yogurt
• 1 tablespoon chopped dill
• 1 teaspoon of lemon juice

INSTRUCTIONS

For the Tzatziki Sauce:

1. Combine all ingredients for the tzatziki sauce in a medium bowl. 

For the Lamb:

1. Combine all of the rub ingredients in a large mixing bowl. 
2. Place the lamb in the mixing bowl and get rubbing! 
3. Set your EGG for indirect cooking at 225°F. 
4. Add your favorite smoking wood (we suggest hickory chips). 
5. On the ConvEGGtor, you're going to put a heat safe dish full of apple juice.
6. Place the lamb on the cooking grate and smoke the lamb for 6 hours. 
7. For ideal shredding and crust, you're aiming for a safe internal temperature around 160°F. 
8. Let the meat rest for up to 30 minutes. 
9. Take 2 forks and shred the meat.
10. Put it all together by taking a tortilla, put in some slaw, add some lamb, and top with tzatziki sauce. 
11. Garnish with dill.