Name: Warm minted slow-roasted lamb rolls
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Ingredients: 1 1.2kg lamb shoulder; 2 tablespoon olive oil; sea salt, freshly cracked black pepper, to taste; 1 eschalot, finely chopped; 1/3 cup apple cider vinegar; 1 tablespoon raw caster sugar; 1/3 cup water; 1 bunch mint leaves, finely chopped; 24 small bread rolls; butter, for spreading; 1 bunch watercress; 2 avocados, sliced

Ingredients

1 1.2kg lamb shoulder

2 tablespoon olive oil

sea salt, freshly cracked black pepper, to taste

1 eschalot, finely chopped

1/3 cup apple cider vinegar

1 tablespoon raw caster sugar

1/3 cup water

1 bunch mint leaves, finely chopped

24 small bread rolls

butter, for spreading

1 bunch watercress

2 avocados, sliced

Method

1.Preheat oven to very slow, 130°C (110°C fan-forced). Boil kettle.

2.Rub lamb with 1/2 tablespoon of oil, salt and pepper. Place on rack in a roasting pan. Pour boiling water in pan until it is 2cm deep. Cover pan with foil.

3.Cook lamb 5 hours, until tender. Remove from oven; leave to rest until cool enough to handle.

4.Meanwhile, heat remaining oil in a saucepan over medium-high heat. Cook eschalot 2-3 minutes, until softened. Add cider vinegar, sugar and water; cook, stirring, 1 minute, until sugar dissolves.

5.Boil sauce 2 minutes. Remove from heat; allow to cool completely, Stir through mint; season. Transfer to a bowl and refrigerate while lamb is cooking.

6.Using 2 forks, shred lamb into bite-sized pieces. Discard skin or outer-crispy pieces. Stir meat through mint sauce.

7.Halve rolls, leaving one side joined; lightly butter. Place a small handful of watercress and an avocado slice in each roll. Top with lamb and serve.

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