Who doesn't love a slider? Perfect summer fare for a weekend as warm as this one is shaping up to be, these little gems will impress everyone.
--Ian and team
Ingredients (serves 6)
1 lamb shoulder, on the bone (approx. 1.1kg)
1 Packham pear, grated
12 sage leaves, chopped
1 tbsp extra virgin olive oil
4 parsnips, peeled and cut into 5cm batons
Slaw:
1 pear, thinly sliced
1 bunch mint leaves
1 carrot, thin batons
½ bunch kale, stems removed, leaves finely shredded
¼ red cabbage, finely shredded
1 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
6 soft brioche buns, to serve
Method
- Trim lamb shoulder of excess fat and place in a roasting tray.
- Place grated pear, sage leaves, oil, salt and pepper in a small bowl and toss to combine. Spread over lamb shoulder. Leave to marinate for 30 minutes at room temperature, or up to overnight in the fridge.
- Preheat oven to 200°C, pour ½ cup water into the base of the roasting dish and cover tightly with foil. Cook lamb for 2 hours or until tender enough to shred with two forks. Shred lamb and season to taste.
- Toss parsnips in a little oil, salt and pepper and roast for 40 minutes until golden brown and crisp at the edges.
- Combine ingredients for slaw and toss gently to combine.
- Fill buns with slaw and top with shredded lamb. Serve roast parsnips on the side.
Essential tips
- Pour water from tray before shredding meat in the pan, or place lamb on a chopping board for a more stable surface.
- After shredding, check the seasoning of the meat and add a squeeze of lemon, salt or pepper if desired.
- Lamb can be cooked and shredded in advance. Reheat to serve.
- 2 hours is the minimum cooking time to be able to shred the lamb. If you have the time, leave the lamb in the oven for another 30 minutes to 1 hour. It will only get better and easier to shred.
- Try different ingredients in the slaw such as beetroot and apple.
