(0 item) - $0.00

You have no items in your shopping cart.

Slow Roasted Lamb Sliders

Slow Roasted Lamb Sliders

SLOW ROASTED LAMB SLIDERS

Serves 6, as starter

Romulo Extra virgin olive oil (EVO)
1 trimmed leg of NZ lamb (approx. 1.5 Kg)
2 onions, peeled and roughly chopped
47.5g tin Ortiz anchovies , drained and chopped
2 lemons, roughly chopped
2 Tbsp Sabato salted capers , rinsed
3 sprigs rosemary or thyme
2 cups Wright’s verjuice Chardonnay
Salt and freshly ground black pepper
Tartuflange truffle salt  or Guiliano Tartufi truffle powder
6 pack slider buns
Microgreens, to garnish
Julie Le Clerc Arabian date chutney , spicy harissa  or beetroot salsa , to serve

Preheat oven to 150˚C.

Heat a little EVO in a large fry pan and brown lamb on all sides. Place lamb in a heavy-lidded casserole dish with onions, anchovies, lemons, capers, rosemary or thyme and verjuice. Season with salt and freshly ground black pepper. Cover with the lid.

Bake for 2–2½ hours or until meat falls from the bone, basting after 1 hour.

Remove lamb and reduce juices until thick.  Season with truffle powder to taste. Serve lamb in slider buns and serve with either Julie Le Clerc Arabian date chutney, spicy harissa or beetroot salsa.

Grid  List 

7 Item(s)

per page

Grid  List 

7 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.