Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200C).
Place the lamb in a disposable baking dish. Rub half the oil over the lamb to coat. Pour 1/2 cup
(125ml) water around the lamb in the dish. Season well. Cover the dish tightly with foil. Cook in covered barbecue, using indirect heat, for 2.5 hours. Uncover and cook for a further 30 mins or until the meat falls off the bone. (Alternatively, cook in oven for 2.5 hours. Uncover and cook for a further 30 mins or until the meat falls off the bone.) Transfer lamb to a plate. Cover with foil and set aside for 20 mins to rest. Use 2 forks to coarsely shred the lamb. Toss in the pan juices to coat.
Meanwhile, combine the apple, rocket, celery and spring onion in a large bowl. Combine the lemon juice and remaining oil in a small bowl. Add to the apple mixture and toss to combine. Season.
Spread the bun bases with Dijonnaise. Top with the apple slaw and lamb. Top with the bun tops. Serve with the sweet potato chips.
Sweet Potato Chips
INGREDIENTS:
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
METHOD:
Preheat the oven to 230 degrees C.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
