Pulled Lamb Sandwiches

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • 1 lamb shank about 1 pound
  • 4 tablespoons coconut cream paste
  • 1 cup vegetable broth
  • 4 garlic cloves
  • ½ cup onion, diced
  • 1 pinch pink Himalayan salt
  • 1 tablespoon fresh mint, chopped + extra for serving
  • 2-3 buns for the sandwiches
  • 1 fresh tomato, sliced
  • 2-3 lettuce leaves

Directions

  1. Heat up a pan on high heat.
  2. Place the lamb into the pan and cook for 2-3 minutes all around.
  3. Place all the ingredients in a bowl that can go in the oven, except for the buns, tomato, and lettuces.
  4. Lay the lamb in the coconut mixture and bake in the oven at 375F for 90 minutes. Keep covered as it cooks.
  5. 2-3 times during the cooking session, turn the meat over in the sauce.
  6. The lamb will be ready when you can peel the meat with a fork easily.
  7. Grill the buns. Use a little bit of the cooking sauce to spread on the buns. Fill the buns with pulled lamb and garnish with lettuce and tomatoes slices and a little bit more fresh chopped mint leaves.
  8. Enjoy!