Ingredients

• 2kg Coles Australian Lamb Slow Cooked Shoulder Roast
• 2 tablespoons olive oil
• 1 Granny Smith apple, cut into matchsticks
• 60g baby rocket leaves
• 1 celery stick, thinly sliced
• 1 spring onion, thinly sliced
• 1 tablespoon lemon juice
• 2 x 240g pkts Coles Brioche Slider Buns, split, toasted
• 1/3 cup (100g) Dijonnaise
• Oven-baked sweet potato chips, to serve

Method

• Step 1 Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200C.)
• Step 2 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 1/2 hours. Uncover and cook for a further 30 mins or until the meat falls off the bone. (Alternatively, cook in oven for 2½ 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.
• Step 3 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.
• Step 4 Spread the bun bases with Dijonnaise. Top with the apple slaw and lamb. Top with the bun tops. Serve with the sweet potato chips.