Slow Roasted Lamb Sandwiches With Homemade Mint Sauce - cooking recipe

Ingredients

2 3/4 lb lamb shoulder
2 tbsp olive oil
1 None shallot, finely chopped
1/3 cup cider vinegar
1 tbsp sugar
1/2 cup fresh mint leaves, finely chopped
None None butter, for spreading
24 None small bread rolls, halved
9 oz watercress
2 None avocados, peeled, pitted, sliced

Preparation

Preheat oven to 250\u00b0F.
Rub lamb with 1/2 tbsp oil. Season. Place on a rack in a roasting pan. Add 3/4 inch of boiling water to pan then cover with foil. Cook for 5 hours, or until tender. Remove from oven and let rest until cool enough to handle.
Meanwhile, heat remaining oil in a saucepan over medium-high heat. Cook shallot for 2-3 mins, until softened. Add vinegar, sugar and 1/3 cup water. Cook, stirring, for 1 min, until sugar has dissolved. Bring to a boil and cook for 2 mins. Remove from heat and let cool completely. Once cool, fold in mint. Season. Transfer to a serving bowl and chill while lamb continues to cook.
Using 2 forks, shred lamb into bite-sized pieces. Discard skin or outer crispy pieces. Stir meat into mint sauce.
Lightly butter rolls. Fill with watercress, avocado and lamb. Serve.