Mike Reid Crispy Sous Vide Lamb Shoulder Sliders

Method

Lamb Shoulder 

1. Season the lamb shoulder evenly with sea salt, cumin and coriander.  
2. Vacuum seal tightly.  
3. Cook sous vide at 85°C for 14 hours.  
4. Remove from the bag and drain well.  
5. While still warm, pull into strands using two forks.  
6. Line a small tray with baking parchment and press the pulled lamb firmly into an even layer approximately 2 cm thick.  
7. Cover with another sheet of baking parchment and lightly weigh down.  
8. Refrigerate overnight until completely firm.  
9. Portion and Crisp 
10. Once set, use a 4–5 cm round cutter to cut 10 neat circles, approximately 30 g each.  
11. Heat a flat top or heavy frying pan over medium-high heat with a thin layer of neutral oil.  
12. Cook each lamb round for 2–3 minutes per side until deeply golden and crisp. 
13. Keep warm until serving.  

Mint Chutney 

1. Place the mint, coriander, green chilli, lemon juice, olive oil and sea salt into a blender.  
2. Blend until smooth and vibrant green.  
3. Chill until required.  

Tamarind Ketchup 

1. Heat the olive oil in a saucepan over medium heat.  
2. Add the shallot and cook gently for 3–4 minutes until softened but not coloured.  
3. Add the garlic and cook for 30 seconds.  
4. Add the chopped tomatoes, tamarind paste, apple cider vinegar, light brown sugar, sea salt and chilli flakes.  
5. Simmer gently for 15–20 minutes until thickened and reduced.  
6. Blend until smooth using a hand blender and pass through a fine sieve.  
7. Return briefly to the heat if needed to achieve a thick ketchup consistency.  
8. Cool completely before use.  

Soft Potato Mini Burger Buns 

1. Add the lukewarm milk and water to a bowl.  
2. Stir in the yeast and caster sugar, then leave for 10 minutes until lightly foamy.  
3. In a large bowl, combine the flour, sieved mashed potato and sea salt.  
4. Add the whole egg, egg yolk and olive oil.  
5. Pour in the yeast mixture and mix to form a soft dough.  
6. Turn out onto a clean surface and knead for 8–10 minutes until smooth and elastic.  
7. Add the softened butter and continue kneading until fully incorporated and glossy.  
8. Place into a lightly oiled bowl, cover and leave somewhere warm for approximately 1 hour, or until doubled in size.  
9. Knock back the dough.  
10. Divide into 8 equal portions, then divide each portion into 4 smaller pieces, approximately 28–30 g each.  
11. Roll each piece into a tight ball and place onto lined trays with space between each bun.  
12. Gently flatten slightly with your palm.  
13. Cover and prove for 45–60 minutes until noticeably risen.  
14. Preheat the oven to 180°C.  
15. Brush lightly with milk and sprinkle with sesame seeds.  
16. Bake for 12–14 minutes until golden.  
17. Remove from the oven and immediately brush lightly with melted butter for shine and softness.
18. Cool completely before slicing.  

Assembly 

1. Lightly toast 10 mini buns.  
2. Spread a small spoonful of mint chutney onto the base of each bun.  
3. Place one crispy lamb round on top.  
4. Add a small spoonful of tamarind ketchup.  
5. Top with sliced gherkins or pickles and a pinch of crispy fried onions.  
6. Close the bun and serve warm. 

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