Step

• 1

  In a spice grinder, finely grind the caraway, coriander and cumin seeds.

• 2

  In a microwave-safe bowl, cover the ancho chilies with water and microwave on high for 2 minutes.

• 3

  Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender. Add the ground spices, paprika, lemon juice, the 2 garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa sauce until smooth.

• 4

  Set lamb in a medium roast pan and rub 1/2 cup of the harissa sauce all over the meat; let stand at room temperature for at least 2 hours.

• 5

  When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 6

  Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.

  350 ˚F / 177 ˚C

  02:30

• 7

  Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spoon pan juices on top.

  350 ˚F / 177 ˚C

  02:30

• 8

  Let stand for 20 minutes after removing from grill.

• 9

  Meanwhile, in a small bowl, combine the yogurt with grated cucumber, mashed garlic clove, mint, dill, lemon juice, lemon zest and 2 tablespoons of olive oil. Using a fork, pull the lamb off the bone in large chunks.

• 10

  Using your fingers, pull the lamb into smaller shreds and serve with the yogurt sauce, naan and the remaining harissa sauce. Enjoy!