Mini Pulled Lamb Sliders
🍳 oven
⏱ 270 min
🍽 serves 10
📋 14 ingredients
Nutrition per serving
623
calories
27.7g
protein
35.7g
carbs
41.1g
fat
Ingredients per serving
- 1.2 each mini brioche rolls
- 0.3 lbs lamb shoulder
- 0.2 tbsp Lemon Juice
- 0.2 oz eggplant
- 0.2 cup dukkah
- 0.1 tsp Sumac
- 0.1 oz Onions
- 0.1 oz Red Onions
- 0.1 oz Honey
- 0.1 tsp Maldon salt
- 0.05 oz tahini
- 0.05 oz micro mint
- 0.025 oz white vinegar
- 0.025 cup Olive Oil
Method
1. Preheat the oven to 325°F.
2. Place the lamb shoulder in a roasting pan and season with salt and pepper. Cover with foil and roast for 4 hours or until very tender.
3. While the lamb is roasting, prepare the pickled red onion by combining sliced red onion, white vinegar, honey, and a pinch of salt in a bowl. Let it sit at room temperature for at least 30 minutes.
4. For the tahini-lemon drizzle, whisk together tahini and lemon juice until smooth. Set aside.
5. Once the lamb is cooked, remove from the oven and let rest for 15 minutes before shredding with two forks.
6. Preheat a grill or grill pan to medium-high heat. Cut the eggplant into thick slices and brush with olive oil. Grill until charred on both sides, then transfer to a blender and blend until smooth. Season with salt and sumac.
7. Split the mini brioche rolls in half and lightly toast them under the broiler for 2-3 minutes or until golden brown.
8. Assemble the sliders by placing a generous amount of pulled lamb on each roll, followed by a spoonful of charred eggplant pulp, pickled red onion, and a drizzle of tahini-lemon sauce.
9. Garnish with micro mint, dukkah, maldon salt, and an additional drizzle of extra virgin olive oil.
10. Serve the sliders on a wood board with small bowls for the condiments.
