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By Chef Francis Thuan BBQ Lamb Shoulder Bánh Mì
- Prep time 30Min
- Cook time 4Hr
- Technique Pan Fry / Saute, Grill
- Meat Lamb
- Cut Forequarter
- Serves 2
BBQ Lamb Shoulder Bánh Mì is a modern take on the classic Vietnamese sandwich, combining tender, slow-smoked Australian lamb shoulder with a rich coffee pepper rub. Layered with refreshing yogurt dressing, fresh herbs, and tangy pickled jalapeño, all tucked into a crisp baguette, this recipe delivers a balanced mix of smoky, creamy, and vibrant flavours in every bite.
Ingredients
Main Ingredients
-
Baguette: 1
-
BBQ Australian lamb shoulder: 100 g
-
Yogurt dressing: 40 g
-
Pickled jalapeño: to taste
-
Coriander: a small handful
-
Mint: a small handful
BBQ Lamb Shoulder
-
Ground coffee: 30 g
-
Crushed black peppercorn: 30 g
-
Salt: 20 g
Yogurt Dressing
-
Plain yogurt: 100 g
-
Grated cucumber: 30 g
-
Lemon juice: to taste
-
Salt: to taste
Pickled Jalapeño
-
Jalapeño (sliced): 10 g
-
Apple vinegar: 30 g
-
Water: 30 g
-
Sugar: 20 g
-
Salt: 2 g
Method
BBQ Lamb Shoulder
-
Preheat smoker to 70 °C.
-
Brush Dijon mustard over the lamb shoulder.
-
Coat evenly with coffee pepper rub.
-
Slow cook for 4 hours until tender, then remove the bone.
Coffee Pepper Rub
-
Mix all ingredients well.
Yogurt Dressing
-
Mix all ingredients until combined.
Pickled Jalapeño
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Bring vinegar, water, sugar, and salt to a boil.
-
Pour over jalapeño slices and let cool.
Assembly
-
Slice the baguette.
-
Fill with lamb, yogurt dressing, herbs, and jalapeño.
-
Adjust spice level as desired.
