Name: Lamb and minted pea sliders
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Ingredients: 2 lamb shanks; 1/2 tsp sea salt; 1 tbsp fresh rosemary, finely chopped; 1/4 cup frozen peas, thawed; 2 tbsp olive oil; 1 tbsp lemon juice; Decent pinch black pepper; 2 tbsp yoghurt, sour cream or crème fraîche; 1 tbsp capers; Small handful mint, smacked and finely chopped; Pinch salt; 10 small buns; Tomato relish – homemade or store-bought; 1/2 cup iceberg lettuce, shredded, or a few lettuce leaves; Skewers, to serve (optional)

Lamb and minted pea sliders

Like a little roast dinner in a bun, these lamb and minted pea sliders are such a fantastic idea for snacks when entertaining guests! Prepare the lamb ahead of time to make things completely fuss-free on the day.

Makes 10

Prep

20M

Cook

2H 20M

Total

2H 40M

Skip to Recipe

For more recipes like this, check out our collection of 12 scrumptious burger and slider ideas.

Ingredients

2 lamb shanks

1/2 tsp sea salt

1 tbsp fresh rosemary, finely chopped

1/4 cup frozen peas, thawed

2 tbsp olive oil

1 tbsp lemon juice

Decent pinch black pepper

2 tbsp yoghurt, sour cream or crème fraîche

1 tbsp capers

Small handful mint, smacked and finely chopped

Pinch salt

10 small buns

Tomato relish – homemade or store-bought

1/2 cup iceberg lettuce, shredded, or a few lettuce leaves

Skewers, to serve (optional)

Method

1.Preheat oven to 220°C.

2.Sprinkle the shanks with salt and rosemary, then place in a small roasting dish. Brown in the oven for 15-20 minutes. Reduce the temperature to 180°C, cover the dish with foil and continue roasting for 1½-2 hours or until easily teased from the bone. Remove the meat from the bone and cut/shred into bite-sized pieces. Shanks can be cooked ahead to this stage.

3.Mix the peas with olive oil, lemon juice and black pepper, crushing them so that they mush slightly.

4.Make a crème dressing by mixing the yoghurt with the capers, mint and salt.

5.When ready, split the buns and heat, along with the lamb if needed, in the oven until warmed through. Layer the buns with tomato relish, lettuce, lamb, a spoonful of crushed peas and a dollop of crème dressing. Eat up!

It’s best to use a soft-crust bun for these. If you can’t find small slider buns, use soft, long white rolls and, after filling, cut them into thirds.
Note

Woman's Weekly Food

Ingredients

Method

Related stories