Make burger night extra tasty using mouthwatering slow-cooked lamb. This Pulled garlic lamb and fetta burgers recipe gives a Grecian flavour to an old favourite.
Serves44
Cook time3 hr 30 mins3 hour 30 minutes
Prep time15 mins15 minutes
Ingredients
2.5kg Coles Australian Lamb Leg
6 rosemary sprigs
1 whole garlic bulb, halved crossways
2 brown onions, chopped
3 cups (750ml) chicken stock
1 lemon, quartered
4 Coles Bakery Kaiser Rolls, split, toasted
1 Lebanese cucumber, sliced
4 baby cos lettuce leaves, shredded
60g fetta, crumbled
50g Always Fresh Fire Roasted Red Pepper Strips
Mixed salad leaves, to serve
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Method
Step 1
Preheat oven to 160°C. Place the lamb in large roasting pan and pierce all over. Place rosemary, garlic and onion around lamb. Pour stock into the base of the pan. Squeeze quartered lemon over lamb and place lemon quarters around lamb. Season. Cover tightly with foil. Bake for 3 hours or until lamb is tender. Increase oven to 180°C. Uncover and bake for 30 mins or until golden.
Step 2
Use 2 forks to coarsely shred the lamb. When cool enough to handle, squeeze garlic from bulb. Place lettuce on roll bases. Top with lamb, garlic, fetta, cucumber, capsicum and roll tops. Serve with salad.
Pulled garlic lamb and fetta burgers
Serves44
Cook time3 hr 30 mins3 hour 30 minutes
Prep time15 mins15 minutes
Ingredients
2.5kg Coles Australian Lamb Leg
6 rosemary sprigs
1 whole garlic bulb, halved crossways
2 brown onions, chopped
3 cups (750ml) chicken stock
1 lemon, quartered
4 Coles Bakery Kaiser Rolls, split, toasted
1 Lebanese cucumber, sliced
4 baby cos lettuce leaves, shredded
60g fetta, crumbled
50g Always Fresh Fire Roasted Red Pepper Strips
Mixed salad leaves, to serve
Description
Make burger night extra tasty using mouthwatering slow-cooked lamb. This Pulled garlic lamb and fetta burgers recipe gives a Grecian flavour to an old favourite.
Method
Step 1
Preheat oven to 160°C. Place the lamb in large roasting pan and pierce all over. Place rosemary, garlic and onion around lamb. Pour stock into the base of the pan. Squeeze quartered lemon over lamb and place lemon quarters around lamb. Season. Cover tightly with foil. Bake for 3 hours or until lamb is tender. Increase oven to 180°C. Uncover and bake for 30 mins or until golden.
Step 2
Use 2 forks to coarsely shred the lamb. When cool enough to handle, squeeze garlic from bulb. Place lettuce on roll bases. Top with lamb, garlic, fetta, cucumber, capsicum and roll tops. Serve with salad.
