Pulled Lamb with Plum Sriracha

Ingredients

1/2 bunch coriander, roughly chopped
2 plums, coarsely chopped
2 tsp vegetable oil
2 Tbs sriracha sauce
1 tsp ginger, peeled, finely grated
1 tsp Chinese five-spice powder
1.5 kg lamb shoulder roast, on the bone
2 cups chicken stock
350 g Asian-style salad kit

Method

Preheat oven to 170 C/150 C fan-forced. Place coriander, plums and oil in a blender and blend until smooth. Transfer to a jug. Add sriracha, ginger and five-spice powder. Stir to combine.

Place lamb in a large roasting pan, skin-side up. Cut 3-4 deep slits across the top. Pour two-thirds of the marinade over the lamb to coat, reserving remaining marinade in the fridge. Add stock to the base of the pan. Cover pan with baking paper, then tightly with aluminium foil.

Roast lamb for 4 hours. Remove foil and baking paper, and increase oven temperature to 200 C/180 C fan-forced. Brush with reserved marinade, then roast for a further 10-15 minutes, or until meat starts to fall away from bone.

Serve with prepared salad.

Credits: Woolworths

Photo Credits: Woolworths