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