As we head into spring, lamb is coming into season. Delicious as a traditional roast leg or shoulder is, it can be nice to find new ways to use this, hopefully locally farmed, meat.
Here we’ve got a superb lamb burger recipe for you to try with a fresh Greek twist!
Lamb & Tzatziki Burger
1kg lamb mince
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp dried chilli flakes
2 tbsp chopped flat-leaf parsley
Jar roasted peppers
6 ciabatta or sourdough rolls
280g Greek-style yoghurt
1 cucumber, grated
2 garlic cloves, grated
2 tbsp chopped mint, plus extra leaves to garnish
• Place the lamb, onion, garlic, spices, parsley, egg and some salt and pepper in a bowl. Mix with your hands until well combined, then form into six burgers. Chill for 30 minutes.
• For the tzatziki, combine yoghurt, cucumber, garlic and chopped mint. Season, then chill until serving. Preheat a frying or griddle pan to medium-high. Cook the burgers for 3-4 minutes each side until cooked through. Toast buns, spread with tzatziki and fill with roast peppers, lamb and extra mint leaves.
This recipe would also make a lovely Pankcake Day savoury filling, just slice up the lamb and roll inside the pancake with the tzatziki.
Pancake day is on Tuesday 21st February this year! Here’s a basic pancake recipe...
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
Mix flour, eggs, milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.