#AussomeTip: Plan ahead by cooking a large Aussie Boneless Leg of Lamb for your FancY dinner and transform the leftovers into delicious sweet and savory Caramelized Sweet Chili Lamb Sliders the next. Less time the kitchen = More Time with the ones you love! Happy Holidays!
LET'S BEGIN some #AussomeCooking!
Follow the instructions for A Merry Recipe's:
Slow Roasted Aussie Boneless Leg of Lamb with Caramelized Chili Sauce
Caramelized Sweet Chili Aussie Boneless Leg of Lamb Sliders
3/4 cup fresh lime juice
3/4 cup sweet chili sauce
1/2 cup soy sauce
1/4 cup canola oil, divided
1 tablespoon dark brown sugar
8-10 Hawaiian sweet or savory dinner rolls
1/2 cup mini cucumbers, grate horizontally with a potato peeler
1 carrot, peeled, cut with a spiralizer or vegetable peeler in thin strips
2 cups packaged coleslaw
Dressing: 2 tablespoons canola oil, 1 tablespoon rice vinegar, 1 tablespoon agave syrup, salt and pepper
4 cups leftover Slow Roasted Aussie Boneless Leg of Lamb (check out my blog post) for the recipe
If you already slow roasted the A Merry Recipe’s Aussie Boneless Leg of Lamb you will have the sauce for this recipe. If you made a different recipe for lamb and now want to use A Merry Recipe Sweet Chili Sauce for Aussie Lamb, simply combine lime juice, sweet chili sauce, soy sauce, canola oil and brown sugar in a medium saucepan. Cook sauce to thicken, stirring frequently, over medium to medium-low heat for 25 minutes.
Heat oven to 375°F. Place rolls on a cookie sheet and bake for 5-7 minutes or until warmed through.
In a medium bowl, toss cucumbers, carrots, coleslaw, oil, lime juice, and agave. Sprinkle with salt and pepper. Taste coleslaw and adjust to taste rice vinegar or/and agave.
Heat a skillet over medium-high heat. Quickly add lamb and sauce, stirring constantly, until sauce coats lamb and is slightly caramelized.
To serve: Stack caramelized lamb on bottom roll and top with coleslaw. Serve warm.
Yields: 8 -10 sliders