Hickory Pulled Lamb

Total Time: 2 hrs 34 mins Preparation Time: 4 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 tablespoons paprika
• 2 tablespoons brown sugar, packed
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (3 lb) boneless lamb shoulder, butt roast
• 1 tablespoon olive oil
• 8 rolls, halved
• 1 (455 ml) hickory flavored barbecue sauce
• 1/4 cup brown sugar, packed
• 1/4 cup cider vinegar
• 1/2 teaspoon hot pepper sauce

Recipe

• 1 preheat oven to 325ºf (160ºc).
• 2 combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. untie roast if necessary. rub spice mixture over lamb; transfer to bowl or resealable plastic bag. cover and refrigerate for at least 4 hours or for up to 24 hours.
• 3 in large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160ºf (70ºc). transfer lamb to cutting board; tent with foil and let stand for 20 minutes to let cool. using 2 forks or hands, pull lamb into shreds and place in bowl.
• 4 pour 1 1/2cups (375 ml) of the sauce over lamb, tossing to coat. pile onto rolls. drizzle with remaining sauce.
• 5 barbecue sauce.
• 6 meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. reduce heat and simmer, stirring occasionally, for 5 minutes.