Ingredients
- 1.6-2 kg Lamb Shoulder, bone in
- 20 mL Olive Oil
- 1 each Red Onion, cut into wedges
- 15 g Salt
- 5 g Ground Pepper
- 10 g Ground Cumin
- 10 g Ground Paprika
- 5 g Coriander
- 500 mL Beef Stock
- 2 each Red Onions
- 50 g CSR White Sugar (CSR White Sugar 15kg)
- 150 mL Cornwell's Vinegar (Cornwell’s Vinegar White 6 x 2L)
- 150 g Oli & Vine Whole Egg Mayonnaise or Oli & Vine Whole Egg Garlic Aoi (Oli & Vine Mayonnaise Whole Egg 14 kg)
- 40 g Harissa Paste
- 10 each QBA Ciabatta Rolls, thawed (QBA White Ciabatta Roll 35 x 135g)
- 200 g Rocket
- 1 each Side Salad
Method
Slow Roasted Lamb Sandwich with Harissa Mayo
Prep: 45 mins Cook: 2-3 hours Makes: 10
Method
1. Coat the lamb shoulder with olive oil, then rub salt, pepper, cumin, paprika, and coriander into the meat. Place the lamb in a deep baking tray over the onion wedges. Add beef stock to the base of the tray and cover with foil. Roast in a preheated oven at 180°C for 2-3 hours, until the lamb is tender and pulls easily from the bone. Shred the meat and set aside.
2. Pickled onions: Place the sliced red onions, sugar and vinegar in a bowl. Cover with boiling water and let sit to pickle.
3. Harissa mayo: Combine the harissa paste with Oli & Vine Whole Egg Mayonnaise (or Garlic Aioli) in a bowl.
4. Warm the ciabatta rolls in a 180°C oven until heated through and lightly toasted.
5. Layer rocket, shredded lamb, pickled onions, and harissa mayo on each ciabatta roll. Serve with a side salad for a complete offering.