Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw
A flavoursome slow cook whole shoulder of lamb dish coated in a spiced rub of garlic, red chillies, ground coriander, lemon and grape juice.
- 1 x 1.3kg lean whole shoulder of lamb
- Flatbreads or pitta breads, to serve
For the Spiced Rub:
- 3 large garlic cloves, peeled and finely chopped
- 1 large red chilli, deseeded and finely chopped
- 3 tablespoons ground coriander
- Juice of 1 lemon
- 2 tablespoons rapeseed or olive oil
- 300ml red grape juice
For the Fennel, Carrot and Chilli Slaw:
- 1 small fennel bulb, finely sliced or shredded
- 2 medium carrots, peeled and grated
- 4 tablespoons sweet chilli sauce
- 4 tablespoons light mayonnaise
- Juice of ½ lemon
- 2 tablespoons freshly chopped flat-leaf parsley
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice.
- Place the joint in a non-stick roasting tin and coat on both sides with the rub. Pour the grape juice around the lamb, cover with baking parchment then foil. Roast for 4 hours, turning half way during cooking.
- Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the ingredients and set aside.
- Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional).
- Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork.
- Serve the lamb in flatbreads or pitta breads with the coleslaw.