Pulled Lamb Rolls
With Lamb Shoulder.
1 clove garlic
1 yellow onion
¼ teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon chili flakes
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon ground white pepper
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme
2 teaspoons dried oregano
1.5 kilograms (3 pounds) lamb shoulder
1 tablespoon extra-virgin olive oil
8 soft torpedo shaped rolls
½ white cabbage, finely sliced
½ red cabbage, finely sliced
Finely dice the onion and garlic, add all spices, fresh, and dried herbs. Mix thoroughly. Rub the spice mix liberally over the lamb shoulder and marinate for 15 minutes.
Pre-heat the oven to 140°C (290°F). On a medium-high stove top, sear both sides of the lamb in a large oiled dutch oven.
Once the lamb is browned, add a quarter cup of water, cover it with parchment paper and a tightly fitting lid, then cook for about two hours in the oven.
Keep the pan juices as you remove the lamb to a chopping board and cool it until you can comfortably shred the meat. Skim any fat off the pan juices and return the shredded meat to the dutch oven. Stir through the juices, adjust the seasoning if necessary.
Ladle the lamb into torpedo rolls and garnish with a salad of shredded cabbage.