Shredded Lamb Burger with Rosemary Wedges
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Shredded Lamb Burger with Rosemary Wedges
Prep 20 mins • Cook 2¾ hours • Serves 6
• 1 tbsp vegetable oil • 500 g lamb shanks • 400 g can diced tomatoes • 1 cup beef stock • 1 onion, sliced • 1 clove garlic, thinly sliced • 2 red capsicums, seeded, thickly sliced • ¼ cup whole-egg mayonnaise • 1 tbsp tahini • 1 tbsp lemon juice • 6 Turkish-style rolls, halved and toasted • 2 cups rocket leaves
WEDGES
• 2 large potatoes, peeled, sliced into wedges • 2 tbsps olive oil • 1 tbsp rosemary sprigs • 2 tsps salt flakes
1 Preheat oven to moderate 180 C.
2 In a large flameproof casserole dish, heat oil on high. Cook shanks 3 to 5 mins, turning, until golden. Add tomatoes, stock, onion and garlic. Bring to a boil. Reduce heat to medium and simmer 3 to 4 mins. Cover with foil, bake 1½ hours.
3 Remove foil, bake uncovered 1 hour, until lamb is falling off bone.
4 Wedges On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with lamb for final 40 mins of cooking time.
5 Meanwhile, heat a char-grill pan on high. Cook capsicum 3 to 4 mins on each side. Set aside.
6 Remove shanks from sauce, cool 5 mins. Shred meat, discarding bones. Return meat to sauce, toss.
7 In a small bowl, combine mayonnaise, tahini and lemon juice.
8 Top each roll base with tahini mayonnaise, rocket, capsicum and lamb. Finish with roll tops and serve with rosemary wedges.
TIP: Reduce cooking time by parboiling the potatoes 5 mins before cutting into wedges.
