Perfect for entertaining, these lamb and apple sliders are so juciy that your only problem will be that you didn't make enough.
Makes1616
Cook time3 hr3 hour
Prep time15 mins15 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
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
1/3 cup (100g) Dijonnaise
Oven-baked sweet potato chips, to serve
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Method
Step 1
Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)
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.
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.
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.
Prep time15 mins15 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
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
1/3 cup (100g) Dijonnaise
Oven-baked sweet potato chips, to serve
Description
Perfect for entertaining, these lamb and apple sliders are so juciy that your only problem will be that you didn't make enough.
Method
Step 1
Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)
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.
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.
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.
