Pulled Lamb Bánh Mì with Mint Mayonnaise Medium
This recipe is inspired by the Vietnamese street food snack Bánh mì, but with a British twist of slow cooked pulled lamb and mint mayonnaise filling.
Makes 4 sandwiches
Slow cooked lamb shanks:
- 2 lamb shanks
- 1 tablespoon of lemongrass paste
- 2 tablespoon of Fussels Garlic Rapeseed Oil
- 1 tablespoon of white miso paste
- 1 tablespoon of fish sauce
- 1 teaspoon of tamarind paste
- 1 teaspoon of dried ginger powder
- Mayonnaise mixed with Mint Sauce
Pickled vegetables:
- 2 large carrots, cut into matchsticks
- 100g radishes, cut into matchsticks
- 300ml rice vinegar
- 150ml water
- 45g sugar
- 1 tablespoon salt
Method
For the shanks:
Combine all the marinade ingredients and rub the lambs shanks.
Leave covered in the fridge overnight.
The next day, preheat the oven to 160C.
Place the shanks into a baking dish and cover with baking foil.
Bake these for 3 hours until the meat is falling off the bone and shredding easily.
Using 2 forks, tear the meat into strips and keep in the cooking liquid whilst you assemble the sandwiches.
Pickled vegetables:
Place the vegetables into a jar.
Combine the vinegar, water, sugar and salt in a bowl and stir until dissolved and pour over the veggies.
Leave at room temperature overnight and they’re ready to use.
Store in the fridge after that.
To assemble:
You will need Bánh mì or plain baguettes.
Extra sandwich fillers: mint mayonnaise, coriander leaves, red chilli and cucumber cut into matchsticks.
Cut your baguettes open and spread with a spoonful or two of the mint mayo and fill generously with the pulled lamb, pickled vegetables, cucumber, chilli and coriander leaves.
Enjoy!
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