Pulled Lamb Loaded Fries with Iceberg Wedge Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Cut potatoes into 0.5cm fries. Toss fries on prepared tray with a drizzle of oil, season and arrange in a single layer. Bake (on second highest rack) for about 15 minutes, until tender.
2. Turn oven grill to high. Remove baking paper from tray and grill fries for 4-5 minutes, until golden and crispy. While fries are cooking, grate carrot and finely dice onion. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook carrot and onion for 2-3 minutes, until softened.
3. Add pulled lamb spice and cook for about 1 minute, until fragrant. Add pulled lamb, stock and salt. Simmer for 4-5 minutes, stirring often, until liquid has reduced and sauce has thickened.
4. Grate Parmesan cheese. When fries are golden, spoon over pulled lamb mixture, sprinkle with cheese and grill for a further 5 minutes, until cheese is melted and golden.
5. While cheese is melting, prepare iceberg wedge. Mince garlic (if using) and add to a small bowl, along with mayonnaise and vinegar. Mix to combine, season to taste and set aside. Cut lettuce into 5-6 wedges, and dice tomato and cucumber 1cm.
6. To serve, divide pulled lamb loaded fries between plates and serve with a wedge of lettuce, sprinkle of tomato and cucumber, and a drizzle of dressing.