Pulled Lamb Sandwich by Relish

March 17, 2015 by Tim Scoxton

Pulled Lamb Sandwich

This week, here at Relish, Leigh Broadway, we thought we would share a delicious recipe with you!

Serves 4 - 6
Prep Time: 10 Minutes
Cooking Time: 3 1/2 - 4 Hours

Ingredients:

• 4 tbsp olive oil, divided
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp all spice
• 1/2 tsp white pepper
• 1 lamb shoulder with bone (3 lbs)
• 2 tbsp apple cider vinegar
• 3 cups chicken stock
• 1/4 cup tomato sauce
• salt and cracked black pepper to taste!

For The Sauce:

• 2 tbsp dijon mustard
• 1 tbsp dijon a l'ancienne (with mustard seeds)
• 2 tsp low fat mayonnaise
• 1 tsp honey
• 1/3 cup from the lamb stock
• cracked black pepper to taste

The Method

1. Preheat the oven to 160C. In a small bowl, whisk 3 tablespoons of the olive oil with the brown sugar, cumin, garlic, paprika, salt, allspice and pepper. Set aside.
2. Heat an oven safe sauté pan on a medium-high heat. Add the remaining tablespoon of oil and sear the lamb well, approximately 3-4 minutes per side.
3. Remove the lamb and pour the vinegar into the hot pan. Scrape up all the brown bits, then add the stock, tomato sauce and reserved spice paste. Return the lamb and any reserved juices to the pan and bring to a simmer.
4. Cover and braise the lamb in the oven for 2 hours, then turn the lamb on the other side and braise covered for another 1 hour.
5. Remove the cover and let the lamb braise for an additional 30-45 minutes or until it falls off the bone.
6. Take the lamb out of the oven and let it rest while you are making the sauce. Skim off any excess fat.
7. Whisk together all the ingredients for the sauce. Strain the cooking liquid and add 1/3 cup to the sauce. 
8. Take the lamb off the bone and pull it off with two forks. Add the remaining cooking liquid to the shredded lamb. Season to taste with salt and pepper if needed.
9. Serve with Arabic bread, tomatoes, pickles and mustard sauce. Divine!