Sticky Pulled Lamb with Cherry Flavour Pearls & Slaw
Now here is a recipe that ticks all the boxes….simple to make…delicious to eat…healthy too…easy to adapt to different meats or flavours…and good looking in a not too styled kinda way!
Here’s what you need…will feed 6 – 8
- 2kg lamb shoulder (or leg if you prefer a leaner cut)
- 1 bulb garlic – chop in half skin n all
- A few decent sprigs of rosemary or thyme if you prefer
- Salt & Pepper
- Olive oil
Preheat your oven to around 120 – 160 c (depending on how much time you have….I like to cook at a lower temp and put it on at lunchtime and forget about it until dinner but less time at a higher temp works too). An oven bag works a treat for this type of cooking – the moisture stays in and your tray stays clean! Or a roasting tray which you will need to cover tightly with tin foil. Your choice.
Basically all you need to do is rub your lamb with olive oil and season well. Place it in your tray/bag with the garlic and herbs and cook until tender – generally 3 hours +
To pull the meat apart it’s best to do it while it is still hot. To save your hands put on 2 or more pairs of plastic food gloves and gently break the meat into pieces. Keep all of the delicious juices (you may need to skim off a little fat first) and gently tumble the meat through before serving.
*The meat can be prepared several days in advance to this point and simply reheated*
You can easily change your flavours
- try a Moroccan spice rub
- Asian inspired with some star anise, and a drizzle of ketjap manis
- use a piece of beef instead of lamb – chuck, silverside, blade, whatever is on sale
- pork is a winner too…and very well priced! – add some fennel seeds in too mmmmmm……
- didn’t get organised early enough….no sweat….buy yourself a roast chicken and shred that. Everyone’s a winner!
- iceberg lettuce or cabbage (wombok, savoy or purple)
- soft herbs – choose from parsley, mint, basil, coriander
- dressing – recipe below for asian style or simply use whatever dressing you love and have at hand
The slaw in our photo is about as basic as you can get because that’s all I had in the cool-room when the whim for a new recipe hit! Add in what you like – bean shoots, spring onion, capsicum. Try lightly pickling your carrot or cucumber. Slice it all up and dress just before serving.
- 2 tsp soft brown sugar
- 2 tbsp rice vinegar
- 2 tbsp fish sauce or soy sauce
- 1 tsp sesame oil
- 1 tbsp sweet chilli sauce
- 2 tbsp extra-virgin olive oil
- sea salt and pepper
Combine all ingredients and set aside until needed.
- 1 x 50g jar of Peninsula Larder’s Flavour Pearls – we used cherry with our lamb but balsamic or blackcurrant would be delish also. Tangerine or passion fruit would work well with Asian flavours or pork. Lemon & black pepper and apple is lovely with chicken and pork too.
Simply warm your lamb, quickly dress your slaw and individually plate up a generous handful of meat and slaw with a sprinkle of Pearls to finish or for a more relaxed gathering simply put up a share plate of each dish with a help your-self bowl of Flavour Pearls in the middle of the table.
Until next time
Rodney & Fiona