Slow-cooked Lamb Hot Cross Bun & Mint Sauce | Recipe Tutorial

We're taking sandwiches to a whole new level with this Slow-cooked Lamb Hot Cross Bun & Mint Sauce | Recipe Tutorial. I will show you how to make each component from scratch, from perfect homemade hot cross buns to beautiful slow-cooked lamb shoulder that will melt in the mouth and of course, not forgetting a delicious, tangy and fresh mint sauce. Trust me, this is an unreal combination, and the perfect Easter left-overs treat. I hope you enjoy it! Check out the written recipe below.
Hot Cross Buns
makes 12
300ml x Whole Milk
50g x Butter
500g x Bread Flour
50g x Caster Sugar
1 tsp x Ground Cinnamon
1/2 tsp x Mixed Spice
7g x Fast Action Yeast
1 tsp x Fine Salt
1 Egg
The Cross
45ml x water
50g x Bread Flour
20g x Caster Sugar
The Glaze
50ml x Milk
20g x Honey
Method
1. Place the milk and butter into a saucepan and warm through over low heat until the butter just melts. Take from the heat and leave to cook for 10 minutes.
1. Next, place the flour, sugar, ground cinnamon and mixed spice into a mixing bowl. Mix and make a well in the centre.
1. Place the yeast on one side of the well and the salt on the other. Crack the egg into the centre and break it up a little bit before pouring in the warm milk and butter mixture.
1. Mix everything to form a dough. Turn it out onto a floured work bench and knead for 10 minutes until the dough feels smooth and less sticky. Don’t be afraid to apply extra flour if it feels too sticky. Roll into a ball and place back into a mixing bowl, cover with a clean damp cloth and prove for 1 hour in a warm place. Tip: When kneading is the perfect time to add any flavours such as dried fruit or chocolate chips. I'm keeping these plain today.
1. After 1 hour, divide the dough into 12 equal pieces and roll them into balls. Place onto a baking sheet lined with parchment paper. Press each dough ball down firmly with your hand before covering again to prove for 1 hour.
1. To make the mixture for the cross, place all ingredients into a bowl and whisk until smooth. Place into a piping.
1. Once your buns have risen for the second time, it’s time to pipe on the cross. Do this however it feels comfortable for you. (See the video for reference)
1. Place the hot cross buns into a preheated oven at 170°C Fan for 30 minutes until golden brown.
1. To make the glaze, place the milk and honey into a saucepan and place over low heat, stir until the honey dissolves. Bring it to a simmer and take it straight off the heat. Brush the glaze immediately over the hot cross buns as soon as they come out of the oven.
Slow Cooked Lamb Shoulder (Pulled Lamb)
1 x Joint of Lamb Shoulder
1 x Large Brown Onion (or two small)
1 x Build of Garlic
5g x Fresh Thyme or Rosemary
100ml x Water
Sea Salt & Black Pepper
Method
1. Season the lamb generously all over with salt and black pepper. Set to the side.
1. Cut the onion into quarters and the bulb of garlic in half. Place into an oven-proof pot with the thyme/rosemary and water. Place the lamb directly on top of the vegetables.
1. Place a lid on or cover it with foil and place into a preheated oven at 220°C for 30 minutes. After 30 minutes, turn the heat down to 150°C for a further 3.5 hours.
1. After the full cooking time, remove from the oven and leave the lamb to rest before pulling the meat from the bone using a couple of forks or tongs.
1. Ladle over some of the cooking liquid and mix it through the mead before serving.
Mint Sauce
1 x Bunch of Mint (around 30g)
Pinch of Salt
50ml x Boiling water
20g x Caster Sugar
50ml x Red or White Wine Vinegar
Method
1. Pick the mint leaves from the stalks and discard the stalks. Roughly chop the leaves as fine as you can.
2. Place the boiling water, salt, sugar and vinegar into a bowl and stir until the salt and sugar has dissolved. Add in the chopped mint, stir and leave to cool before serving.
Enjoy!
#slowcookedlamb #hotcrossbuns #eastercooking
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[@pmjones3]

Never considered a savoury hot crossed bun. But will definately try this

[@PinchofMintCookingChannel]

You definitely should!

[@sewjunejones]

Nice combo 😋

[@PinchofMintCookingChannel]

Thank you!

[@crimsoncooking]

This looks so good 😭

[@PinchofMintCookingChannel]

Thank you!

[@Physicsguy-qq5dc]

make TH-cam shorts too off your vids dude, you gotta get more views, the quality is great

[@PinchofMintCookingChannel]

Thanks mate, yeah I’ve been making shorts but definitely need to up my game with that. Thanks for the feedback and for watching, it’s very much appreciated

[@Physicsguy-qq5dc]

btw you heard of fake rice *and fake eggs?* just something I saw in a vid lol

[@PinchofMintCookingChannel]

Nah never have 😂 I’ll look into it