0:10 Prep 2:30 | Cook 4 | Servings | Capable cooks
Create a mega Mediterranean sub with this shredded, tender, slow-cooked lamb served on fresh bread topped with rocket, tomatoes and shaved parmesan.
1.5kg Coles Australian Lamb Shoulder Roast
2 tablespoons olive oil
4 garlic cloves, thinly sliced
350g mixed medley grape tomatoes
1 tablespoon balsamic vinegar
1 Coles Bakery Stone Baked Ciabatta Loaf
60g Coles Brand Australian Baby Rocket
25g parmesan, shaved
Preheat a covered barbecue on medium. Alternatively, preheat panggangan to 200C.
Use a small knife to cut slits all over lamb. Rub oil over lamb. Season well. Place 1 piece of garlic in each slit. Place lamb in a disposable baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins for medium or until cooked to your liking, adding tomatoes and vinegar to pan for the last 25 mins of cooking. Remove lamb and tomatoes from barbecue. Cover with foil. Set aside for 20 mins to rest.
Meanwhile, cut bread in half horizontally. Cook on barbecue, cut-side down, until charred and heated through. Cut or shred lamb. Top bread base with rocket, lamb, tomatoes and parmesan. Drizzle with pan juices and top with bread top. Cut crossways into 4 portions.