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Pulled Lamb Sliders
Take 5 minutes at the start of the day, so that at the end of a day on the water, or playing backyard cricket, you know that dinner is done!
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Recipe - SUPA IGA Meadowbank
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Pulled Lamb Sliders
Prep Time10 Minutes
Servings8
Cook Time60 Minutes
Ingredients
6 cloves garlic, peeled and sliced in half
4 sprigs rosemary
2kg Leg of Lamb
2 tablespoons mint jelly (sauce)
Directions
  1. Place garlic and rosemary into the bottom of a slow cooker (approx. 6.5 litres).
  2. Pop the leg of lamb on top and pour over 1/2 cup of water.
  3. Cook on low for 8 hours or high for 4 hours.
  4. When the lamb easily shreds with two forks, remove it to a plate and cover with foil.
  5. Scrape the rosemary leaves from the sprigs (discard the sprig), smash the garlic cloves in the juice, add the mint and season with sea salt and cracked pepper.
  6. Pour the juices into a frying pan and over high heat, reduce by half, stirring every 10 minutes or until thick and sticky.
  7. Add the lamb back. Shred and stir through the mint jelly.
  8. Build your lamb sliders with the pulled lamb and other fillings.
10 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
6 cloves garlic, peeled and sliced in half
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MasterFoods™ Finely Crushed Garlic, 170 Gram
$3.11$1.83/100g
4 sprigs rosemary
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MasterFoods™ Rosemary Leaves, 16 Gram
$2.06$12.88/100g
2kg Leg of Lamb
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Lamb Loin Chop Loose, 340 Gram
$10.54 avg/ea$30.99/kg
2 tablespoons mint jelly (sauce)
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MasterFoods™ Mint Jelly Sauce, 290 Gram
$2.65$0.91/100g

Directions

  1. Place garlic and rosemary into the bottom of a slow cooker (approx. 6.5 litres).
  2. Pop the leg of lamb on top and pour over 1/2 cup of water.
  3. Cook on low for 8 hours or high for 4 hours.
  4. When the lamb easily shreds with two forks, remove it to a plate and cover with foil.
  5. Scrape the rosemary leaves from the sprigs (discard the sprig), smash the garlic cloves in the juice, add the mint and season with sea salt and cracked pepper.
  6. Pour the juices into a frying pan and over high heat, reduce by half, stirring every 10 minutes or until thick and sticky.
  7. Add the lamb back. Shred and stir through the mint jelly.
  8. Build your lamb sliders with the pulled lamb and other fillings.