Lamb and minted pea sliders

Need to bring a plate? This tasty recipe is perfect for campground gatherings

20 mins preparation | 2 hrs 20 mins cooking | Makes 10



  • 2 lamb shanks
  • ½ tsp sea salt
  • 1 tbsp fresh rosemary, finely chopped
  • ¼ cup frozen peas, thawed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • decent pinch black pepper
  • 2 tbsp yoghurt, sour cream or crème fraîche
  • 1 tbsp capers
  • small handful mint, bashed and finely chopped
  • pinch salt
  • 10 small buns
  • tomato relish, homemade or store-bought
  • ½ cup iceberg lettuce, shredded, or a few lettuce leaves
  • skewers, to serve (optional)


  1. Preheat oven to 220°C.
  2. Sprinkle the shanks with salt and rosemary, then place in a small roasting dish. Brown in the oven for 15 to 20 minutes.
  3. Reduce the temperature to 180°C, cover the dish with foil and continue roasting for 1½ to 2 hours or until meat is easily teased from the bone.
  4. Remove the meat from the bone and cut/shred into bite-sized pieces. Shanks can be cooked ahead to this stage.
  5. Mix the peas with olive oil, lemon juice and black pepper, crushing them so that they mush slightly.
  6. Make a cream dressing by mixing the yoghurt with the capers, mint and salt.
  7. When ready, split the buns and heat (along with the lamb if needed) in the oven until warmed through. Layer with tomato relish, lettuce, lamb, a spoonful of crushed peas and a dollop of dressing. Eat up.


  • It’s best to use a soft-crust bun for these. If you can’t find small slider buns, use soft, long white rolls and, after filling, cut them into thirds.

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