Lamb Gatsby

Lamb and Mutton SA
6 servings Prep: 10 mins, Cooking: 50 mins
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A take on a South African favourite - a Portuguese roll filled with pulled lamb, sweet potato chips, crispy lettuce and spicy mango atchar.

By Independent Contributor June 19 2023
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Ingredients (16)

1 kg lamb flank
1 cup balsamic vinegar
1 cup lamb stock
3 garlic cloves — thinly sliced
2 medium onions
1 tsp salt
1/2 tsp chilli powder
1/2 cup mango atchar
6 Portuguese rolls
6-12 lettuce leaves
1/2 cup spicy mayonnaise
Sweet potato chips
4 medium sweet potatoes
1 tsp salt
1/2 tsp paprika
1 tbsp olive oil
1 tbsp vinegar
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Prepare the lamb

Place the lamb flank in the Instant Pot Pro with the skin side up. Pour the balsamic vinegar and stock over the lamb. Scatter the garlic and onions around the lamb. Add the salt and chili powder.

Seal the Instant Pot Pro. Pressure cook on high for 30 minutes. Let it natural pressure release for 20 minutes, then release the remaining pressure.

Remove the flank from the Instant Pot Pro and let it cool slightly. Leave the onions and remaining liquid in the Instant Pot Pro. Select the sauté setting (medium) on the Instant Pot Pro and reduce the liquid until it has thickened.

Remove the skin and any sinews from the meat. Place the meat in a shallow dish and shred the meat using 2 forks. Use some of the thickened sauce to moisten the meat.

Prepare the Sweet potato chips (while the lamb is cooking)

Select the Vortex Air Fryer setting and preheat to 200°C.

Cut the sweet potato into thick chips. Place in a bowl with the oil and toss to coat. Season with the salt and paprika and mix until evenly coated.

Place an even layer of the fries in the Vortex Air Fryer. Cook until golden and crisp, about 10-15 minutes.

Assembling the Gatsby

Slice the Portuguese roll crosswise, spread with the spicy mayonnaise. Place the atchar on the bottom half of the roll. Arrange the lamb on top of the atchar. Cover with the chips and lettuce. Complete the Gatsby by covering it with the top half of the roll. Serve with ketchup and peri-peri sauce.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe created by Gerrie Du Rand. Photography by Michelle Parkin.

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