|125 g||pulled lamb|
|1/4 cup||cream cheese|
|1/4 - 1/2 cup||mozzarella cheese — grated|
|2.5 ml||cayenne pepper|
|2.5 ml||garlic salt|
In a bowl mix together the lamb, cream cheese, mozzarella and spices.
Stuff each halved jalapeno generously with the lamb filling.
Top with the mozzarella cheese and airfry at 200 °C for 10 minutes or until the cheese is bubbly and brown. Line the airfryer basket with foil to prevent cheese drippings.
To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.