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Mediterranean lamb sub
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Mouthwatering Mediterranean lamb sub: Slow-cooked tender lamb on fresh bread with rocket, tomatoes, and shaved parmesan.
Ingredients:
  • 1.5kg Lamb Shoulder Roast
  • 4 garlic cloves, thinly sliced
  • 350g mixed medley grape tomatoes
  • 20.00 ml balsamic vinegar
  • 1 Stone Baked Ciabatta Loaf
  • 60g Baby Rocket
  • 25g parmesan, shaved
Instructions:
  • Heat up your barbecue with the cover on at medium heat, or preheat your oven to 200°C.
  • Pierce lamb all over with a small knife. Coat with oil and season generously. Insert 1 garlic clove into each slit. Place lamb in a disposable baking tray. Roast in a covered barbecue with indirect heat or in the oven for 2 hours 30 minutes for medium doneness, adding tomatoes and vinegar to the pan for the last 25 minutes of cooking. Remove lamb and tomatoes and cover with foil to rest for 20 minutes before serving.
  • Split the bread in half horizontally and grill it cut-side down on the barbecue until charred and heated through. Shred the lamb and layer the bread base with rocket, lamb, tomatoes, and parmesan. Drizzle with pan juices and place the bread top on top. Slice into 4 portions and serve.

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