Port, mint and balsamic pulled lamb with feta
This minty pulled lamb recipe works perfectly in your favourite gluten-free bun as a juicy burger, but could also be served as part of a succulent Sunday roast.
Ingredients
- 1/2 a leg of British lamb
- 60 ml littleseed Rapeseed Oil
- 60 ml port or a good red wine
- 60 ml organic balsamic vinegar
- A good handful of fresh mint
- 4 garlic cloves peeled
- A good pinch of salt and twist of freshly ground black pepper
- 200 g feta cheese
Instructions
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First create the marinade by mixing the port, balsamic and rapeseed oil. Chop the mint and crush the garlic and add to the mix. Finally, add a good pinch of salt and a twist of black pepper. Place the lamb in a lidded casserole dish or slow cooker. Cover with the marinade and rub in so all the meat has a good coating. Place the lid on the dish and refrigerate overnight if possible.
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When you are ready to cook the lamb, preheat the oven to 130oC/Gas Mark 1⁄2. Remove the lamb from the fridge and crumble over 120g (4oz) of the feta. Rub onto the lamb along with any marinade that has collected in the bottom of the dish.
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Place the lid securely onto the casserole dish and slow cook in the oven for 5-6 hours.
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When you are ready to serve the lamb, remove from the oven. Pull out any bones (these should come away easily). Use 2 forks to shred the lamb, making sure all the marinade and juices are mixed into the pulled lamb. Crumble over the remaining feta to serve.