The perfect flavour combination to warm you up in the cold winter months. Slow braised and pulled lamb combined with Frenchmaid Butter Chicken Sauce served over a bed of baby spinach and fresh cucumber and carrot. Garnished with fresh coriander and served with kumara fries on the side. Lamb: Burger Ingredients:
1kg lamb shoulder Baby Spinach
5 cloves garlic Cucumber and carrot slices, slices
2 onions – roughly chopped Red onion
2 carrots – roughly chopped Fresh coriander
1 1/2 cup water Ciabatta buns
2 bay leaves Frenchmaid Butter Chicken Sauce
Salt to season
Heat your oven to 135˚C. In a large Dutch oven or deep ovenproof pot, sear the lamb shoulder on all sides. Remove from the pan and add carrot and onions, cook for a few minutes. Add the garlic cloves whole and cook for another 2 minutes. Add the lamb, water and bay leaves and peppercorns. Bring to a simmer, cover, then put in the oven for 4 to 5 hours. During the braising remove from the oven and after 2 hours turn the lamb shoulder over to coat in braising liquid. When the lamb is tender and falling off the bone, remove from the oven and cool. Once cool enough to handle, pull the lamb into shreds.
Warm 500g pulled lamb with ½ cup Frenchmaid Butter Chicken Sauce. Slice the vegetables and assemble burgers.