Oven Roasted Pulled Lamb Sandwiches
Total Time: 6 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 6 hrs
Ingredients
- Servings: 12
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 6 lbs lamb shoulder
- 1 1/2 cups cider vinegar
- 1 cup mustard (either yellow or brown)
- 1/2 cup ketchup
- 1/3 cup brown sugar, packed
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon pepper
- 12 hamburger buns
Recipe
- 1 mix the paprika, garlic power, brown sugar, dry mustard, and 3 t salt together in a small bowl. rub the spice blend all over the lamb and marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
- 2 preheat the oven to 300°. put the lamb in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart.
- 3 meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. simmer gently, stirring, for 10 minutes until the sugar dissolves.
- 4 allow the meat to rest for about 10 minutes after removing from oven. while still warm, take 2 forks and "pull" the meat to form shreds.
- 5 place the shredded lamb in a bowl and pour 1/2 of the sauce on the shredded lamb and mix well to coat.
- 6 serve on hamburger buns with remaining sauce on the side.
- 7 note: the above is tyler florence's actual recipe, but when i make it i make a few changes. it does not specify, but cover the roasting pan before putting in the oven. also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. i found the drippings in the bottom of the pan burned if i didn't do this.
- 8 note: for the sauce, i use 1c each of cider vinegar, mustard and ketchup as well as 1/2 c brown sugar and 1/2 t cayenne. i use all of the sauce to mix in the meat. i don't think half is enough. if you want more sauce on the side, i would suggest making more.
No comments:
Post a Comment