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Slow Roasted Lamb Roll
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1.6 | 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 |
| 150 | mL | Cornwell's Vinegar |
| 150 | g | Oli & Vine Whole Egg Mayonnaise or Oli & Vine Whole Egg Garlic Aoi |
| 40 | g | Harissa Paste |
| 10 | each | QBA Ciabatta Rolls, thawed |
| 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.