Delicious Spiced Lamb in Brioche Buns

For Bonfire Night, I went home to my Mum's for a bit of a Bonfire Night Party with family friends. Mum had gone typically all out, setting up a table in the loggia outside, stringing fairy lights everywhere and cooking A LOT of food. She'd gone for wintry comfort food theme - shepherds pie, crumble, spiced apple and the most amazing spiced lamb which had everyone scraping the bottom of the dish.

Unfortunately I don't have a picture as it was quite dark outside and it wasn't the prettiest looking of dishes, but I do have a recipe!

Mum had adapted this from a Tom Kerridge recipe for pulled beef and, if you choose to replicate it, it will be the best thing you eat this winter. Yes, it even beats Christmas Dinner.

For this tasty adaption, you will need:

• - 1 tbsp coriander seeds
• - 1 tbsp cumin seeds
• - 1 tbsp yellow mustard seeds
• - 1/2 tbsp black peppercorns
• - 1/2 tbsp dark brown sugar
• - 1/2 tbsp smoked paprika
• - 1/2 tsp cayenne pepper
• - 1kg lamb, rolled breast and shoulder (you can ask your butcher to help you with this)
• - 250ml vegetable stock
• - 50ml brown sauce
• - 30g brown sugar
• - Worcestershire sauce 

Start by lightly toasting the coriander, cumin, mustard and peppercorns in a dry pan, before crushing the spices in a pestle and mortar. Mix in the sugar, paprika and cayenne pepper. 

Next, take your lamb and rub the spices into the meat. Then, add the spiced lamb to a roasting tray and pour in your vegetable stock. 

Heat your oven to a low heat (180C) and cook for four hours. 

Once the four hours is up, take out the oven, pour off the juices (save these!) and shred the meat with a pair of forks. Lastly, whip up some sauce by mixing together the brown sauce, a splash of Worcestershire sauce, the sugar and the juices from the roasting tin. Pour this over the meat and you're ready to go! 

Mum served the lamb in brioche buns with 'dry' coleslaw, which is basically just shredded cabbage, onion and carrot. The lamb had enough excess sauce and juice that there was no need for the added mayo. 

After we'd stuffed our faces (and I'd waved around four sparklers. Yes, four. I was very happy.) we headed off to our local fireworks display. As glittering sparks flew through the air, I was suddenly very glad Guy Fawkes had tried and failed to blow up Parliament all those years ago. 

So give the recipe a go and let me know your thoughts! I promise you won't be disappointed!