Ingredients

Method

• 2 2.25 kg bone-in leg of lamb
• sea salt and freshly ground black pepper, to taste
• pepper, to taste Woolworths gochujang paste
• 1 x 240 g jar Woolworths gochujang paste
• 2 onions, sliced
• 11⁄2 cups chicken stock
• 3 T honey
• 10-12 Woolworths hot cross buns (we use the fruit-free variety)
• 80 g rocket, washed
• 150 g Woolworths tzatzik

Method

Ingredients

1. Use a sharp knife to score the lamb, then season generously with salt and pepper. Rub the gochujang paste all over the lamb, then set aside, covered, in the fridge for a few hours to marinate. This step can be omitted if you’re short on time.

2. Remove the lamb from the fridge and allow to come to room temperature. Preheat the oven to 180°C. Place the onions in a deep roasting pan, then top with the lamb. Pour the chicken stock around the lamb, then cover with foil.

3. Roast for 4 ½ –5 hours, until the meat is tender and shreds easily. Baste the lamb occasionally with the pan juices to keep it moist.

4. Once soft and falling off the bone, remove the foil and drizzle over the honey. Return the lamb to the oven, uncovered, and roast for a further 30 minutes until glazed, crispy and sticky.

5. Remove the lamb from the oven, allow to rest, then shred. To make the sandwiches, slice each of the buns in half. Assemble, starting with the rocket, then add the pulled lamb and tzatziki.

Find more sandwich recipes here

Photographer: Jan Ras
Production: Bianca Strydom
Food assistant: Raymand Buitendag