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Slow cooked lamb burgers with pear and sage marinade, slaw and roasted parsnips

Slow cooked lamb burgers with pear and sage marinade, slaw and roasted parsnips

Serves

6

Prep Time

10

Cook Time

2HR

Ingredients

1 Lamb shoulder, on the bone (approx 1.1kg)

1 Packham pear, grated

12 Sage leaves, chopped

1 tbsp Extra virgin olive oil

4 Parsnips, peeled and cut into 5cm batons

Slaw

1 Pear, thinly sliced

1 bunch Mint leaves

1 Carrot, peeled and cut into thin batons

½ bunch Kale, stems removed, leaves finely shredded

¼ Red cabbage, finely shredded

1 tbsp Extra virgin olive oil

4 tbsp Apple cider vinegar

To serve

6 Soft brioche buns

Method

  • Trim the lamb shoulder of excess fat and place in a roasting tray.
  • Place the grated pear, sage leaves, oil, salt and pepper in a small bowl and toss to combine. Spread the marinade over the lamb shoulder and leave to marinate for 30 minutes at room temperature, or in the fridge overnight.
  • Preheat the oven to 200°C, add ½ cup of water to the base of the roasting dish and cover tightly with foil. Cook the lamb for 2 hours or until tender enough to shred with two forks. Shred the lamb and season to taste.
  • Meanwhile, toss the parsnips with a little oil, salt and pepper and roast for 40 minutes until golden brown and crisp around the edges.
  • Combine all ingredients for the slaw and toss gently.
  • Fill the buns with slaw, top with shredded lamb, then serve with roasted parsnips on the side.

Tips

  • Shredding your lamb in the pan is easier if you remove the water from the tray. Alternatively, place the lamb on a chopping board for a more stable surface.
  • The lamb can be cooked and shredded in advance and reheated when you're ready to serve.
  • In order to shred the lamb, you need to cook it for a minimum of two hours. If you have the time, leave it in the oven for an extra 30 minutes to 1 hour. It gets tastier and falls apart easily.
  • Switch to make
  • Lamb and rosemary ragu: Swap the sage for rosemary and once you've shredded the lamb, reheat it in a pan with a can of diced tomatoes and some garlic, shredded spinach and silverbeet or Tuscan kale. Serve the ragu over thick pappardelle pasta with shaved parmesan on top.
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