Tender, fall-off-the-bone lamb in an aromatic garlic and spice rub, finished with fresh mint and toasted almonds.
This recipe is naturally gluten free — nothing to swap.
Don’t rush the resting time. Cover the lamb tightly with foil and give it a full 15 minutes — it lets the juices redistribute and makes the meat far easier to shred. On the almonds: toasting your own in a dry pan for a minute or two until golden makes a real difference to the flavour.