Barbecue Pulled Lamb with Sweet Potato Chips Recipe | Abel & Cole

Barbecue Pulled Lamb with Sweet Potato Chips

Cooking time
Serves4 people

Our tender organic lamb shoulder pulls apart at the touch of a fork after a long slow cook in a smoky, maple and cumin tomato sauce. It’s perfect paired with a side of spiced potato and sweet potato chips, with extra sauce for dunking.

Ingredients

  • 500g butterflied lamb shoulder* or 1kg lamb shoulder joint
  • 2 red onions
  • 4 garlic cloves
  • 50g maple syrup
  • ½-1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp Dijon mustard
  • 400g chopped tomatoes
  • 1 beef stock cube
  • 500g potatoes
  • 500g sweet potatoes
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 100-300ml hot water

*You'll need to unroll and half the lamb if using a boned and rolled joint. Takes about 3 hrs 40 mins on the hob, and about 8 hrs 20 mins in the slow cooker. If using hob method, skip to step 10, when first 2 steps are completed.

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Method

1. Place a frying pan or casserole dish on the hob for a min. When warm, drizzle in 1 tbsp olive oil and place in the butterflied lamb shoulder. Fry for 10-15 mins, turning every now and then till browned on all sides.
2. While the lamb is browning, peel and thinly slice the onions. Peel and grate 3 of the garlic cloves. Mix the maple syrup, ½ tsp smoked paprika, 1 tsp ground cumin and the Dijon mustard. Add a good pinch of salt and pepper. From this point, follow the instructions for the slow cooker or on the hob method.
3. Slow cooker: Place the browned lamb into a 3.5L slow cooker. Keep the pan you cooked the lamb in on the heat and add the onions. Fry for 4 mins to slightly soften them.
4. Add the garlic to the onions and fry for 1 min. Tip the onions in to the slow cooker with the lamb. Add the smoky maple sauce and the tin of chopped tomatoes. Pour in 100ml water and crumble in the stock cube. Gently stir everything together then pop the lid on the slow cooker.
5. Add the garlic to the onions and fry for 1 min. Tip the onions in to the slow cooker with the lamb. Add the smoky maple sauce and the tin of chopped tomatoes. Pour in 100ml water and crumble in the stock cube. Gently stir everything together then pop the lid on the slow cooker.
6. Set the slow cooker to medium and cook for 6-7 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.
7. When the lamb has 1 hr left to cook, preheat your oven to 200C/ Fan 180C/Gas 6. Cut the potatoes and sweet potatoes into 1-1.5 cm thick chips and place them on a baking tray. Peel and grate the remaining garlic clove and place it into a small bowl. Add 1 tsp ground cumin and 1 tsp ground coriander with a generous pinch of salt and pepper. Pour in 2 tbsp olive oil and mix well. Pour this over the chips and toss to coat them. Slide them into the oven for 45 mins, turning them over halfway through cooking.
8. Taste the lamb sauce and add more salt or pepper if you think it needs it. If you’d like the lamb to taste smokier, add an extra ½ tsp smoked paprika. Lift the lamb out of the sauce and place it on a chopping board. Shred it into chunks with a couple of forks and then stir it back into the sauce.
9. Serve the lamb with the chips along with the sauce to dip and dunk.
10. On the hob: Place the pan you cooked the lamb in back on the hob. Add the onions to the pan and cook gently for 6 mins till softened and lightly coloured. Add the garlic to the pan and fry for 1 min.
11. Add the lamb back to the pan and tip in the smoky maple sauce. Pour in the tin of chopped tomatoes with 100ml water and crumble in the stock cube. Pop the lid on. Cook on a medium-low heat, stirring every now and then, for 2 hrs, till the lamb shoulder is tender and can be pulled apart with a couple of forks. . Add more liquid if you need to.
12. Add the lamb back to the pan and tip in the smoky maple sauce. Pour in the tin of chopped tomatoes with 300ml water and crumble in the stock cube. Pop the lid on. Cook on a medium-low heat, stirring every now and then, for 2 hrs, till the lamb shoulder is tender and can be pulled apart with a couple of forks. . Add more liquid if you need to.
13. When the lamb has 1 hr left to cook, preheat your oven to 200C/ Fan 180C/Gas 6. Cut the potatoes and sweet potatoes into 1-1.5 cm thick chips and place them on a baking tray. Peel and grate the remaining garlic clove and place it into a small bowl. Add 1 tsp ground cumin and 1 tsp ground coriander with a generous pinch of salt and pepper. Pour in 2 tbsp olive oil and mix well. Pour this over the chips and toss to coat them. Slide them into the oven for 45 mins, turning them over halfway through cooking.
14. Taste the lamb sauce and add more salt or pepper if you think it needs it. If you’d like the lamb to taste smokier, add an extra ½ tsp smoked paprika. Lift the lamb out of the sauce and place it on a chopping board. Shred it into chunks with a couple of forks and then stir it back into the sauce.
15. Serve the lamb with the chips along with the sauce to dip and dunk.
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