Lamb sliders with harrissa and mint

Lamb sliders with harrissa and mint

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 10 sliders


  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups Chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve


  • Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  • Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  • Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
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Posted on Categories Lamb