Pulled Lamb Sliders with Minted Yogurt

Pulled Lamb Sliders


4 people


  • 1.2 kg leg or shoulder of lamb, boneless, cut into large chunks
  • 1 cup The Stock Merchant Chicken Stock
  • 4 cloves of garlic, crushed
  • 2 tbs of olive oil
  • a dash of balsamic vinegar
  • 3 sprigs of rosemary
  • 1 tablespoon of dried oregano
  • a pinch of chili flakesTo serve
  • Small slider buns
  • 1 cup of Greek yogurt
  • 1/3 cup of mint leaves, chopped
  • 1/4 red onion, finely chopped
  • 2 cucumbers, ribboned
  • 1 clove of garlic, crushed


  1. In a large cast iron pot, heat a little olive oil and sauté the onion, garlic, oregano, chill flakes and rosemary on medium heat. Add the lamb and toss to brown, searing on all sides for a minute or two. Add the balsamic vinegar and chicken stock. Add the lid on and allow to simmer on low heat for four hours, otherwise transfer to a slow cooker on low heat for eight hours. When cooked, season generously with salt and pepper and shred with a fork.
  2. While the lamb is cooking, combine the yogurt, garlic, mint and onion in a bowl. Refrigerate to let the flavours mingle for a bit.
  3. Serve the lamb warm or cold on toasted slider buns with plenty of the mint-yogurt sauce on top and ribbons of cucumber to cut the richness.

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