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Active Fire Time: 5 hours Total Time: 5 hours and 20 minutes
The secret to lamb that’s tender enough to fall apart lies in two things: the Low & Slow technique and, of course, the Keveri H1. This low-temperature cooking method ensures incredible tenderness while allowing the smoke from the wood chunk to deeply infuse the meat, creating layers of rich, complex flavor. This recipe highlights the natural depth of flavor in the lamb, enhanced by a mix of red wine and aromatic vegetables added during the second cooking phase. As the wine steams inside the foil, it braises the meat perfectly while keeping it juicy and flavorful. What truly sets this dish apart is the fresh mint chimichurri mixed with mayo. Fresh, vibrant, and herbaceous, it cuts beautifully through the richness of the lamb for a balanced, irresistible bite.
Ideal for weekends and gatherings, this pulled pork sandwich is sure to be the star of your menu.
Fire up the Keveri H1 in Low & Slow mode and get ready for perfection!
Ingredients
Serves 8 portions
salt
pepper
2 L or 2 bottles of red wine
thyme (a handful)
dried oregano (a handful)
2 carrots, chopped
1 onion, chopped
For Serving: 4 potato buns and 8.8 oz of pickled onions
2.8 oz (100 g) of fresh mint leaves
2.4 oz (70 g) of fresh or dried oregano
2.4 oz (70 g) of fresh parsley
olive oil (3 times the amount of vinegar)
vinegar (⅓ the amount of olive oil)
salt and pepper
8.8 oz (250 g) of mayo*
Supplies:
3- 3.3 lb of charcoal
Meat thermometer
High-temperature gloves
1 fruitwood chunk (apple or cherry)
Large oven-safe pan
Aluminum foil
Preparation
Step 1:
Fire up the Keveri H1 in Low & Slow Mode at 248°F following the owner's manual and masterclass videos. Once the temperature is stable, place the wood chunk on the embers.
Step 2:
Generously season the lamb with salt and pepper.
Step 3:
Position the lamb directly on the middle rack of the H1 and cook for about 2.5 hours. This stage lets the meat absorb the smoky flavor while forming an exterior crust on the outside.
Step 4:
After 2.5 hours, remove the lamb from the H1 and transfer it to an oven-safe pan and add the red wine, onions, carrots, thyme, and oregano, then cover the pan tightly with aluminum foil.
Step 5:
Return the covered pan to the H1 and continue cooking for another 2.5 hours, bringing the total cook time to 5 hours.
Step 6:
While the lamb cooks in the second phase, prepare the chimichurri mayo. Finely chop the mint, parsley, and oregano. Place in a bowl and season with salt and pepper. Add vinegar and olive oil until you reach the desired consistency, and it's mixed thoroughly.
Step 7:
Combine the freshly prepared mint chimichurri with the mayonnaise and chill in the refrigerator until ready to use.
Step 8:
After 5 hours, remove the pan from the H1 and let it rest for a few minutes to cool slightly. Shred the lamb with two forks, stirring it together with the cooking juices.
Step 9:
Split the potato buns and layer of pulled lamb, add pickled onions, and finish with a generous dollop of the mint chimichurri mayo.
Cook's Notes:
Once you transfer the lamb into the pan, you can increase the temperature to Classic Mode to save on cooking time.
* We recommend Hellmann’s or Duke mayonnaise.
Check the full recipe video here
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