• Ashleigh Fynn

Roast Lamb Sliders


Our signature dish over the holidays is always this garlic and rosemary lamb, it's quick and easy to prepare and just melts in your mouth. This recipe is great for when you have left overs or if you are going on a picnic and want to wow your loved ones!


Time: 3.5 hours

Serves: 8 people (2 sliders per person)

Difficulty: Medium


Ingredients

Roast Lamb

  • 1.5 kg leg of lamb

  • 5 medium garlic cloves

  • 2 sprigs of rosemary

  • 1 cup of dry white wine

  • 1 cup of chicken stock

  • olive oil

  • salt and pepper

Sliders

  • 16 slider rolls

  • Mayonnaise

  • Mustard (dijon, english or whole grain)

  • 1-2 Tomatoes sliced

  • Rocket

  • Pickled red peppers

  • Hot sauce (optional)

Method

Roast Lamb

  1. Preheat the oven to 180 C. Slice the garlic into thin strips.

  2. Using a sharp small knife pierce the lamb all over, now fill the holes with the garlic and rosemary leaves.

  3. Using a brush, paint with olive oil and season heavily with salt and pepper.

  4. Place a pot on a high heat and add a tablespoon of olive oil. Once hot add the lamb to the pot and seal it on all sides so that it has a beautiful golden coat.

  5. Add the wine and stock, cover the pot and let cook. The general rule we use is 30 minutes plus 30 minutes for every 500g of meat, so in this case it would 2 hours. You want the lamb to to pull away from the bone and be incredibly tender.

  6. Once cooked remove from the heat let rest for another 30 minutes

Sliders

  1. To build your sliders: cut the roll in half, on one side spread mayonnaise and on the other spread mustard.

  2. On the mustard side layer with beef, a slice of tomato that has been seasoned with salt and pepper, the pickled peppers and rocket.

  3. On the mayonnaise side, top with hot sauce according to your preference.

  4. Close the sandwich and enjoy straight away or take them on a picnic and share with friends and family.

Happy Cooking x



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