Prep time:

Cooking time: 4 hours 50 minutes

Total time:

Serves: 4

8 Baker’s Bicycle Mini Brioche Sliders, split in half

4 garlic cloves, chopped

2tsp ground cinnamon

2tsp cumin seeds

1tbsp dried oregano

1 unwaxed lemon, quartered, pips removed

1.5kg lamb shoulder (bone in)

2 red onions, cut into wedges

500ml pomegranate juice

2tbsp clear honey

4tbsp natural yogurt

50g pomegranate seeds

2tbsp chopped mint leaves

50g rocket salad leaves

The only Red Tractor certified bakery in the country – because they use 100% British wheat – the Baker’s Bicycle range includes such delights as ciabatta-style panini rolls perfect for toasties, glazed brioche buns and something unique they invented: the scioche, which is a combination of a scone and a brioche. All the bread is … Continue reading "Mini Moroccan Pulled Lamb Brioche Sliders"

The only Red Tractor certified bakery in the country – because they use 100% British wheat – the Baker’s Bicycle range includes such delights as ciabatta-style panini rolls perfect for toasties, glazed brioche buns and something unique they invented: the scioche, which is a combination of a scone and a brioche.

All the bread is made from scratch at their bakery, with doughs proving for 24 to 48 hours – so none of the quick-acting yeasts used in industrial bread production. You will find the range in selected food emporia, delis and specialist farm shops (see their website for details) not in bread racks, but in the freezer cabinet. Managing director Simon Cannell explains their philosophy: “We freeze straight from the oven, to seal in all the flavour, freshness and goodness. All the serious gourmet has to do, is thaw and adore…”

Method

To marinate the lamb:

  1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper and blend well. Alternatively, chop all ingredients and crush to a paste in a mortar and pestle.
  2. Place the lamb in a large food safe bag, tip the marinade in over the top & massage into the lamb. Refrigerate and leave to marinate overnight.

To Cook

  1. Pre-heat oven to 140C.
  2. Place the lamb and marinade into a casserole dish with the onions and the pomegranate juice and cover with a lid or foil.
  3. Place into the pre-heated oven and cook for approx 4 hours until the meat is soft and falling from the bone.
  4. Remove from the oven and carefully pour off all the juices into a thick bottomed pan. Leaving the lamb uncovered return to the oven at 200C for 20 mins to brown.
  5. Meanwhile, add the honey to the cooking liquor and boil gently, stirring regularly until the mixture is thickened and syrupy. Place to one side.
  6. After 20 mins remove the lamb from the oven, cover and allow to sit for 10-15 minutes. Using two forks shred the lamb into a bowl.
  7. Add the syrup mixture to the shredded lamb and mix well.

To Serve

Place the bottoms of the buns onto a large platter. Top each with a small pile of rocket salad leaves, pile on a generous amount of the warm shredded lamb, top with a dollop of the yoghurt, mixed with shredded mint leaves. Sprinkle on the pomegranate seeds. Put the brioche lids on and serve, two to a plate.

  • pictures: David Merewether

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Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.