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Lamb and apple slaw sliders

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Perfect for entertaining, these lamb and apple sliders are so juciy that your only problem will be that you didn't make enough.

  • Makes16
  • Cook time3 hour
  • Prep time15 minutes, + 20 mins resting time
Lamb and apple slaw sliders


  • 2kg Coles Australian Lamb Slow Cooked Shoulder Roast
  • 2 tbs olive oil
  • 1 Granny Smith apple, cut into matchsticks
  • 60g baby rocket leaves
  • 1 celery stick, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 tbs lemon juice
  • 2 x 240g pkts Coles Brioche Slider Buns, split, toasted
  • ⅓ cup (100g) Dijonnaise
  • Oven-baked sweet potato chips, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)
  2. Step 2

    Place the lamb in a disposable baking dish. Rub half the oil over the lamb to coat. Pour ½ cup (125ml) water around the lamb in the dish. Season well. Cover the dish tightly with foil. Cook in covered barbecue, using indirect heat, for 2½ hours. Uncover and cook for a further 30 mins or until the meat falls off the bone. (Alternatively, cook in oven for 2½ hours. Uncover and cook for a further 30 mins or until the meat falls off the bone.) Transfer lamb to a plate. Cover with foil and set aside for 20 mins to rest. Use 2 forks to coarsely shred the lamb. Toss in the pan juices to coat.
  3. Step 3

    Meanwhile, combine the apple, rocket, celery and spring onion in a large bowl. Combine the lemon juice and remaining oil in a small bowl. Add to the apple mixture and toss to combine. Season.
  4. Step 4

    Spread the bun bases with Dijonnaise. Top with the apple slaw and lamb. Top with the bun tops. Serve with the sweet potato chips.