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Lamb and apple slaw sliders
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Prep Time:
35 minutes
Cook Time:
180 minutes
Total Time:
215 minutes
Impress guests with brioche sliders featuring tender slow-cooked lamb and crisp apple slaw.
Ingredients:
  • 2kg Lamb Slow Cooked Shoulder Roast
  • 36.40 gm olive oil
  • 1 Granny Smith apple, cut into matchsticks
  • 60g baby rocket leaves
  • 1 celery stick, thinly sliced
  • 1 spring onion, thinly sliced
  • 21.00 gm lemon juice
  • 2 x 240g pkts Brioche Slider Buns, split, toasted
  • 100g dijonnaise
  • Oven-baked sweet potato chips, to serve
Instructions:
  • Preheat a covered barbecue on medium heat or preheat oven to 200C.
  • Place the lamb in a disposable baking dish and coat with half of the oil. Pour 1/2 cup (125ml) water around the lamb and season well. Cover tightly with foil and cook over indirect heat in a covered barbecue for 2 1/2 hours. Uncover and cook for another 30 minutes until the meat is tender. Alternatively, bake in the oven following the same timing. Let the lamb rest for 20 minutes, then shred using 2 forks and toss in the pan juices before serving.
  • In a large bowl, mix together the apple, rocket, celery, and spring onion. In a small bowl, whisk together the lemon juice and remaining oil. Pour the dressing over the apple mixture and toss well to combine. Season to taste.
  • Spread the bottom buns with Dijonnaise, layer on the apple slaw and lamb, then crown with the top buns. Enjoy alongside the sweet potato chips.

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