– by Jennifer Bowles –
Lamb, you either love it, or … you simply won’t go there. Well, I’m going to roll the dice today, and you might just cross over the pasture for this one!
The first time you have lamb, the taste is somewhat perplexing. Delicious, but bold. Your palette tries to reach for beef, but it can’t seem to maintain that identity. Lamb is sharper, grassier and has a fresh finish. Any way you slice it, lamb remains one of the most versatile carnivorous treats around; whether you bring it to the plate as succulent sausages, lamb chops, the classic leg, or a full rack, kissed with rosemary and mint.
This month we are going to welcome Mr. Lamb into our burger world. Dress him up in a coat of sharp Red Leicester cheese, pickled red onions, lemon black pepper aoili and arugula; all atop a lightly toasted brioche bun. Behold! The most impressive lamb burger that is dead easy to make, and will blow the socks off any lamb-dodger!
ULTIMATE LAMB BURG (Makes 4 patties)
• approx 600 grams of ground lamb
• salt & pepper to taste
• 2 tsp lemon pepper
Thinly slice a red onion and in a shallow container let it marry with a 1/4 cup of red wine vinegar and a pinch of salt. Let this sit for about 45 mins. Mix ground lamb, salt, pepper and lemon pepper in stainless bowl until combined, then form four patties, cover and refrigerate for 25 minutes. Slice Red Leicester cheese into thick slices and set aside. Mix 1/2 cup of regular mayo with 1/2 the juice of one small lemon and 1 pinch of lemon pepper
TO COOK
This works best with a cast-iron pan, but any good, heavy frying pan will do. Lamb likes a little searing. Place seasoned patties in a lightly oiled hot pan. Cook about 3-4 minutes then flip once and cook another 2 minutes. Don’t overcook these, but for the ground lamb, don’t leave them rare.
Once the patties are cooked, turn the heat off, and place the slices of cheese over the patties. Cover with a pot lid to allow the cheese to melt (about 2 minutes).
ASSEMBLY
Toast your brioche bun, slather the inside with the lemon aioli, top with fresh arugula and those pickled onions. Nestle the cheesy patty onto one side of the bun and close the deal. Grab a bottle of a peppery Pinot Noir and get ready to spring into March! Enjoy.
