Lamb Sliders with Harissa and Mint
These are the ultimate summer share plate!
INGREDIENTS
- 1.8kg lamb shoulder (bone in)
- 2 tbs harissa, plus extra to serve
- 2 cups (500ml) chicken stock
- 1 onion, quartered
- 1 garlic bulb, halved
- 1 lemon, halved
- 1/3 cup (100g) mayonnaise
- 10 small brioche buns, partially split through the top
- Mint leaves and snow pea sprouts, to serve
METHOD
- Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
- Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
- Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
Recipe and image courtesy of Delicious magazine.
