Lamb sliders with harrissa and mint
Ingredients
- 1.8 kg lamb shoulder or leg bone in
- 2 tbs harissa plus extra to serve
- 2 cups Chicken stock 500ml
- 1 onion quartered
- 1 garlic bulb halved
- 1 lemon halved
- 1/3 cup mayonnaise 100g
- 10 small brioche or fresh buns partially split through the top
- leaves Mintand snow pea sprouts to serve
Instructions
- Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
- Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
- Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
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