Recipe Name
Method
Slow Roasted Lamb Sandwich with Harissa Mayo
Prep: 45 mins Cook: 2-3 hours Makes: 10
Method
1. Coat the lamb shoulder with olive oil, then rub salt, pepper, cumin, paprika, and coriander into the meat. Place the lamb in a deep baking tray over the onion wedges. Add beef stock to the base of the tray and cover with foil. Roast in a preheated oven at 180°C for 2-3 hours, until the lamb is tender and pulls easily from the bone. Shred the meat and set aside.
2. Pickled onions: Place the sliced red onions, sugar and vinegar in a bowl. Cover with boiling water and let sit to pickle.
3. Harissa mayo: Combine the harissa paste with Oli & Vine Whole Egg Mayonnaise (or Garlic Aioli) in a bowl.
4. Warm the ciabatta rolls in a 180°C oven until heated through and lightly toasted.
5. Layer rocket, shredded lamb, pickled onions, and harissa mayo on each ciabatta roll. Serve with a side salad for a complete offering.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
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| kg | $ | kg | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
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| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 |