Shredded Lamb Burger with Rosemary Wedges

Shredded Lamb Burger with Rosemary Wedges

By The Weekly  

July 29, 2016

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Served with golden rosemary wedges, this burger stars shredded lamb, slow-baked in a flavourful stock, char-grilled capsicums, tahini mayonnaise and rocket.

  • Prep: 20 mins
  • Cook: 2 hrs 45 mins
  • Yields: 6 Servings


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 & toasted

2 cups rocket leaves


2 large potatoes, peeled, sliced into wedges

2 tbsps olive oil

1 tbsp rosemary sprigs

2 tsp salt flakes


1Preheat oven to moderate 180 C.

2In a large flameproof casserole dish, heat oil on high. Cook shanks 3 to 5 mins, turning, until golden. Add tomatoes, stock, onion & garlic. Bring to a boil. Reduce heat to medium and simmer 3 to 4 mins. Cover with foil, bake 1Ω hours.

3Remove foil, bake uncovered 1 hour, until lamb is falling off bone.

4WEDGES: On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with lamb for final 40 mins of cooking time.

5Meanwhile, heat a char-grill pan on high. Cook capsicum 3 to 4 mins on each side. Set aside.

6Remove shanks from sauce, cool 5 mins. Shred meat, discarding bones. Return meat to sauce, toss.

7In a small bowl, combine mayonnaise, tahini and lemon juice.

8Top 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.

Photo: Rob Shaw/Bauer

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