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Slow Roasted Lamb Sliders

Slow Roasted Lamb Sliders

Slow Roasted Lamb Sliders

Serves 6, as starter

Extra virgin olive oil (EVO)
1 trimmed leg of NZ lamb or oyster lamb (approx. 1.5 Kg) 
2 onions, peeled and roughly chopped
47.5g tin Ortiz anchovies or 48g Talatta anchovies , drained and chopped
2 lemons, roughly chopped
2 Tbsp Sabato salted capers or Pons capers , rinsed
3 sprigs rosemary or thyme
2 cups Wright’s verjuice Chardonnay
Salt and freshly ground black pepper
Giuliano Tartufi Sel de Guèrande with black summer truffle  or truffle powder
6 pack slider or similar 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. Shred the meat and toss back through the reduced juices. Season with truffle powder to taste.

Serve lamb in slider buns and with either Julie Le Clerc Arabian date chutney, spicy harissa or beetroot salsa.

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  • Julie Le Clerc Arabian Date Chutney

    Julie Le Clerc Arabian Date Chutney


    Inspired by Julie’s Syrian ancestry and travels in the Middle East this chutney captures all the flavour, sticky texture and goodness of dates, beautifully balanced with apple, fragrant Middle Eastern spices and fresh ginger.

    Beautiful with roast pork, soft goat cheese, added to a tagine for sweetness, in sandwiches or served with cheeses.

    Learn More
    $13.90
    106 -

  • Julie Le Clerc Beetroot Salsa

    Julie Le Clerc Beetroot Salsa


    Orange and ginger add zest to this beetroot salsa which is based on a recipe Julie's grandmother used to make and that she remembers fondly from her childhood.

    Serve with Italian sausages, hot smoked salmon, braised meats, char grilled chicken or cheese.

    Learn More
    $13.90
    106 -

  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa


    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

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    $13.90
    106 -

  • Ortiz Anchovies

    Ortiz Anchovies in oil


    Ortiz anchovies are prized for their superior flavour, quality and texture and are exclusively fished from the Basque coast. The anchovies are preserved whole in coarse sea salt before being individually trimmed and filleted by hand. Eat as is or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

    Ortiz Conservas is a fifth generation, family-run company, established by Barnardo Ortiz de Zarate in 1891.

    Also available in a  or a 450g tin .

    Learn More
    $15.90
    106 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil


    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
    $17.50
    106 -

  • Sabato Salted Capers

    Sabato Salted Capers


    Fine (7mm), quality Spanish capers with a meaty texture. Rinse under running water for 5 minutes and then soak for at least 30 minutes

    Also available in a 1.3kg jar.

    Learn More
    $14.50
    106 -

  • Wrights Verjuice Chardonnay

    Wrights Verjuice Chardonnay


    It's Chardonnay but not as we know it. From sunny Gisborne, these pressed Chardonnay grapes become completely ripe and retain a tart, tangy acidity. This verjuice has a natural sweetness with a distinct crab-apple, pear and quince-like character. This verjuice is an absolute pantry must have! Refrigerate after opening. 

    Perfect as a non-alcoholic drink, to poach stone fruit or as a tasty replacement for vinegar or lemon juice in any recipe.

    Learn More
    $18.90
    106 -

  • Giuliano Truffle Powder

    Giuliano Truffle Powder


    A versatile Truffle seasoning that is perfect for seasoning hot and cold dishes. The final touch for all Truffle recipes. Learn More
    $13.90
    106 -

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Sabato


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