RECIPE.

IT’S IN­TER­NA­TIONAL BURGER DAY TO­MOR­ROW AND CHEF TOM WAL­TON HAS A TOP RECIPE TO CEL­E­BRATE

The Gold Coast Bulletin - Gold Coast Eye - - EYE CONTENTS -

CHIPOTLE PULLED LAMB SHOUL­DER SLID­ERS

INGREDIENTS 1 lamb shoul­der, bone in 1 tbsp fen­nel seed 2 tsp black pep­per corn 1 tsp co­rian­der seed 1 tsp cumin seed 2 tsp smoked paprika 1 clove gar­lic, crushed 1 tbsp brown sugar or honey 2 chipotle chill­ies in abado sauce, finely chopped ½ cup ap­ple juice Salt BAR­BE­CUE SAUCE: 2 chipotle chill­ies in abado sauce, pureed 1 cup tomato sauce ½ cup agave syrup or brown sugar ½ cup ap­ple cider vine­gar 50ml Worces­ter­shire sauce ¼ cup Di­jon mus­tard PICO DE GALLO: 2 toma­toes, diced 1 small red onion, finely diced ¼ bunch co­rian­der, finely chopped 2 limes 2 tbsp may­on­naise (op­tional) 6-8 slider buns, cut in half METHOD Crush the whole dried spices in a mor­tar and pes­tle, then com­bine with the paprika, crushed gar­lic, sugar and chipotle chilli. Pre­heat the oven to 180C. Place the lamb in a bak­ing dish and sprin­kle with salt, to taste. Rub the mari­nade into the lamb shoul­der. Roast for 30 min­utes then add the ap­ple juice and cover with foil. Turn down the heat to 160C and con­tinue to cook for two hours or un­til the lamb is be­gin­ning to fall off the bone. Cook­ing time may vary de­pend­ing on size of the shoul­der. Re­move the lamb from the oven and pour off any juices into a pot. Add the bar­be­cue sauce ingredients to the juices and bring to the boil. Turn down and sim­mer for 10 min­utes or un­til thick­ened slightly. Com­bine the tomato, diced onion and chopped co­rian­der and season with salt and pep­per. To serve, pull the lamb off the bone and mix with the bar­be­cue sauce. Pile the lamb on to the bot­tom bun. Top with pico de gallo, a good squeeze of lime and a lit­tle mayo if de­sired.

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