Slow Cooked Roast Lamb Hot Cross Bun
With crispy kale

0 0
Slow Cooked Roast Lamb Hot Cross Bun

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 Lamb Shanks Shoulder of lambs is another joint option
1 Glass Red Wine Cheap wine
3 [sliced cloves] Garlic Throw in whole (save time pealing)
Sprig Fresh Rosemary Dried Rosemary will also do the job
2 tbsp Mint Sauce Out the jar
2 tbsp Cranberry Sauce Out the jar
200g Kale 1 big bag
8 Hot Cross Buns 2 Each

Nutritional information

387
Calories
21g
Fat
6g
Carbs
28g
Protein
3.2g
Sugar
0.4
Salt

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Features:

    £2.94 per portion

    • 3hrs 5m
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roast Lamb Hot Cross Bun

    You saw it here first people. My slow cooked roast lamb hot cross bun! The sister sandwich of the classic pulled pork brioche bun.

    This recipe will leave you and your friends wanting more, so don’t let it just be an Easter treat and keep this recipe in your mind.

    TIP – This recipe needs a good few hours in the oven, so pop it in the oven around at 10 am, and then relax until lunch. This really is an incredibly simple recipe.

    You don’t like lamb or it’s too expensive? No sweat, try either slow belly pork, pork shoulder, beef brisket or a whole chicken.

    Looking for more crazy ways to eat your hot cross bun?

    Top 3 Hot Cross Bun Facts

    1. In Tudor Britain, it was illegal to sell spiced buns on any other day than Good Friday, Christmas and funerals.
    2. Spices including cinnamon, cloves, nutmeg and allspice. Some older recipes used saffron and mace.
    3. Today it is still considered good luck to hang one above your door on Good Friday.

     

    Bookmark Me

    Steps

    1
    Done
    2 hours

    Slow Cook It

    1.Heat the oven to 180c gas. Pour the wine into a casserole dish or your slow cooker and add your garlic cloves, rosemary and lamb shanks.

    2. Place the lid on top and cook for 2 1/2 hours.

    TIP - Every 30 mins or so I would check the lamb and cover it with the sauce. If the wine is evaporating, add more.

    3. While you wait with a glass of red wine (of course) make your lamb sauce by adding the mint sauce to the cranberry sauce and seasoning... It's that simple.

    2
    Done
    30mins

    Cover It

    1. Take the lamb out the oven and add your marinade over the top of each shank.

    2. Leave the lid off and cook for another 30 mins to allow it go nice and crispy.

    3. Place the kale on an oven tray with seasoning and a splash of olive oil and cook for 10 mins at the bottom of the oven so It doesn't burn. Keep tossing it until crispy.

    3
    Done
    2mins

    Build It

    1. Remove the lamb from the oven and pull the meat off the bone. There should be a lovely stick sauce at the bottom of the pot, add the meat back in and toss around.

    2. Half your hot cross buns, add your meat, kale and enjoy!

    BIFF, BOSH, NOSH!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    banh mi vietnamese baguette
    previous
    Banh Mi Vietnamese Baguette
    Beetroot and Ginger Chicken
    next
    Beetroot and Ginger Chicken Spinach Salad
    banh mi vietnamese baguette
    previous
    Banh Mi Vietnamese Baguette
    Beetroot and Ginger Chicken
    next
    Beetroot and Ginger Chicken Spinach Salad