Slow Roasted Lamb Sandwiches With Homemade Mint Sauce

• 2 3/4 lb lamb shoulder
• 2 tbsp olive oil
• 1 None shallot, finely chopped
• 1/3 cup cider vinegar
• 1 tbsp sugar
• 1/2 cup fresh mint leaves, finely chopped
• None None butter, for spreading
• 24 None small bread rolls, halved
• 9 oz watercress
• 2 None avocados, peeled, pitted, sliced

1. Preheat oven to 250u0b0F.
2. Rub lamb with 1/2 tbsp oil. Season. Place on a rack in a roasting pan. Add 3/4 inch of boiling water to pan then cover with foil. Cook for 5 hours, or until tender. Remove from oven and let rest until cool enough to handle.
3. Meanwhile, heat remaining oil in a saucepan over medium-high heat. Cook shallot for 2-3 mins, until softened. Add vinegar, sugar and 1/3 cup water. Cook, stirring, for 1 min, until sugar has dissolved. Bring to a boil and cook for 2 mins. Remove from heat and let cool completely. Once cool, fold in mint. Season. Transfer to a serving bowl and chill while lamb continues to cook.
4. Using 2 forks, shred lamb into bite-sized pieces. Discard skin or outer crispy pieces. Stir meat into mint sauce.
5. Lightly butter rolls. Fill with watercress, avocado and lamb. Serve.

lamb shoulder, olive oil, shallot, cider vinegar, sugar, mint, butter, bread rolls, watercress, avocados

Taken from recipes-plus.com/api/v2.0/recipes/30581 (may not work)