BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt

<p>Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.</p> <p>Get the Recipe and watch the full series with closed captioning here: <a href='http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/'>http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/</a></p>