- 4 Lamb ShanksShoulder of lambs is another joint option
- 1 Glass Red WineCheap wine
- 3 [sliced cloves] GarlicThrow in whole (save time pealing)
- Sprig Fresh RosemaryDried Rosemary will also do the job
- 2 tbsp Mint SauceOut the jar
- 2 tbsp Cranberry SauceOut the jar
- 200g Kale1 big bag
- 8 Hot Cross Buns2 Each
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
- In Tudor Britain, it was illegal to sell spiced buns on any other day than Good Friday, Christmas and funerals.
- Spices including cinnamon, cloves, nutmeg and allspice. Some older recipes used saffron and mace.
- Today it is still considered good luck to hang one above your door on Good Friday.
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.
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.