- Serves 4
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American honey mustard glazed lamb shoulder
- Preheat oven to 180°C (160°C fan-forced). Place lamb shoulder in a large baking dish, brush with oil and sprinkle with dry rub and a little salt and pepper. Add 1 cup water to the base of the pan and cover tightly with foil. Cook for 2 ½ hours or until lamb is able to be easily shredded with two forks. Brush thickly with glaze and either shred or serve whole.
- Place potatoes in a medium saucepan and cover with cold water, bring to the boil and simmer for 20 minutes or until tender, drain. Toss with mayonnaise, mustard and half the chives.
- Toss sliced cabbage with vinegar and oil, a pinch of salt and pepper and serve lamb with slaw, potato salad topped with remaining chives and pickles.