Take 5 minutes at the start of the day, so that at the end of a day on the water, or playing backyard cricket, you know that dinner is done!

Serves 8 | Prep 10 minutes | Cook 1 hours

Method

  • Place garlic and rosemary into the bottom of a slow cooker (approx. 6.5 litres).

  • Pop the leg of lamb on top and pour over 1/2 cup of water.

  • Cook on low for 8 hours or high for 4 hours.

  • When the lamb easily shreds with two forks, remove it to a plate and cover with foil.

  • Scrape the rosemary leaves from the sprigs (discard the sprig), smash the garlic cloves in the juice, add the mint and season with sea salt and cracked pepper.

  • Pour the juices into a frying pan and over high heat, reduce by half, stirring every 10 minutes or until thick and sticky.

  • Add the lamb back. Shred and stir through the mint jelly.

  • Build your lamb sliders with the pulled lamb and other fillings.

Ingredients

  • 6 cloves garlic, peeled and sliced in half

  • 4 sprigs rosemary

  • 2kg Leg of Lamb

  • 2 tablespoons mint jelly (sauce)

  • 8 slider puns

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