Slow Cooked Lamb Flatbread Sliders

Slow Cooked Lamb

1x tbsp Olive Oil
1 kg Roast Lamb
1x tbsp Rosemary (dried)
2x Brown Onions
250 ml Vegetable Stock
1/2 tbsp Kosher Salt
2x Cloves of Garlic (finely sliced)
1x Packet Sonora Foods Flatbread Sliders

Toppings:

1x Punnet Cherry Tomatoes
1x Packet Dill (Fresh)
1x Bag Baby Spinach
200g Tzatziki

1. With a small sharp knife make some deep cuts into the lamb and fill them with the garlic slices.

2. In a fry pan render the lamb fat by adding olive oil on a medium to high heat. Render the fat for 2-3 minutes on each side then transfer to the slow cooker.

3. Add the onions, rosemary, vegetable stock, kosher salt and mix together. Slow cook for 8 hours with a little mix and turn of the lamb half way.

4. Once cooked, transfer it all to a deep sided frying pan on a low to medium heat and simmer until until to juices have reduced and the meat has fallen apart in your tongues.

5. While it’s simmering, on a large wooden serving board, prepare your fillings, starting by dicing up your cherry tomatoes and simply unpacking the dill, spinach and tzatziki and placing each ingredient into an appropriate size bowl. Just before you serve heat the flatbread sliders by following the instructions on the back of the packet and serve immediately.

6. Enjoy

1x Packet Sonora Foods Flatbread Sliders serves 4 people.

If using a slow cooker, cook on low for 8 hours.

If using a fan force oven, cook at 120° (celsius) for 8 hours.