Yes, you read that right, it’s a burger, but using a Hot Cross Bun! This fun dish screams Easter and combines many of our favourite seasonal foods in one!
Ingredients:
4 Hot Cross Buns
1 leg of lamb
3 garlic cloves
50ml olive oil
1/2 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp ground coriander
2 sprigs of rosemary
2 sprigs of thyme
1 stock cube, dissolved in boiling water
4 potatoes
A drizzle of vegetable oil
2 tbsp mint sauce (optional)
salt and pepper to season
You can pick up Hot Cross Buns from one of our local bakers here, Grab your lamb from here. You can even get locally produced olive oil from here!
The rest of the ingredients can be picked up at delis and farmshops from around the region.
Method:
Start by making a marinade, add the garlic, cinnamon, cayenne pepper, coriander, rosemary sprigs, thyme sprigs, olive oil and salt and pepper to a blender and blend.
Preheat the oven to 190 degrees or gas mark 5.
Let the lamb get to room temperature and then pierce holes in the meat and rub in the marinade. Then place in a baking tray with the stock. Cover in foil and place in the oven for four hours.
When there is around an hour left, peel and chop the potatoes into chunks and place in a saucepan of salted water. Boil the potatoes for around 15 minutes, while boiling, place a tray of oil in the oven to heat up. Once boiled, drain the potatoes and place them in the tray of hot oil and put in the oven for the last half an hour of cooking the lamb.
Remove the lamb and increase the heat to 210 degrees or gas mark 7 to get the potatoes really crispy. Take the foil from the lamb and carve the meat from the bones.
Halve and toast the hot cross buns and once golden, fill with the shredded lamb and potatoes.
If you like, you can also add some mint sauce for a real Easter treat.
