Hi readers, it’s Catherine popping over from Farmhouse Home.
Lamb is really cheap at the moment in Australia with a shoulder of lamb costing me only $15 at the supermarket. With this in mind I thought there was no better time to reinvent the mini beef burger by replacing the beef with some slow cooked shredded lamb for your Spring entertaining.
Slow cooked lamb is so easy, you literally put it in the oven and forget about it until the timer goes off!
These burgers are easy and perfect if you have friends or family over, they would be a lovely way to kick things off with a drink..I can guarantee your guests won’t stop at one as they are very moorish.
Alternatively, you can shred the lamb, place it on a platter, pour over some of the balsamic vinegar juices and sprinkle with persian fetta and serve as part of your main offering.
Wooden platters make food look so good, I have a collection of them that I serve all manner of food on… cheese, antipasto, tarts, pizza, all casual food that’s easy for entertaining in spring and summer.
I hope you’ll give them a go, here’s the recipe:
Slow Cooked Shredded Lamb Burgers
1 shoulder of lamb,
3/4 cup balsamic vinegar
1 jar caramelised onions
brioche or other dinner size burger rolls
Preheat oven to 150 degrees.
Place lamb in a roasting dish and pour balsamic vinegar over the top. Cover tightly with foil making sure there are no holes in the top of the foil otherwise the balsamic vinegar will dry up during cooking.
Place on middle shelf in the oven and cook for three hours.
Let the lamb rest for 10 minutes or so and shred with a couple of forks. The lamb will fall apart very easily.
Slice rolls horizontally, place a spoonful of caramelised onions on bottom roll, top with lamb and some of the balsamic juices, sprinkle with persian fetta, salt & pepper and place rocket on top. Top with bun lid.
Place on a wooden platter and serve.
Note: You want the lamb to be warm when you serve the rolls so don’t make them to far ahead.