Recipe by Sainsbury’s
HOT CROSS LAMB BURGER
- 4 x Taste The Difference Fruity Hot Cross Buns
- 1 x Taste The Difference Welsh Hill Leg of Lamb (half)
- 3 garlic cloves
- 50ml olive oil
- ½ tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 2 sprigs of rosemary, leaves removed
- 2 sprigs of thyme, leaves removed
- 1 lamb stock cube, dissolved in 400ml boiling water
- 4 Maris piper potatoes
- vegetable oil
- 2 tbsp mint sauce
- salt and pepper, to season
- Make a marinade by blending together the garlic, cinnamon, cayenne, coriander, rosemary, thyme, olive oil and salt and pepper.
- Preheat the oven to 190°C/Gas Mark 5.
- Let the lamb get to room temp, then pierce some holes in it so you can rub the marinade in.
- Place the flavoured lamb into a deep baking tray with the lamb stock. Cover in foil and place in the oven for 4 hours.
- When there’s around an hour left on the lamb, it’s time to make the roastie spuds. Peel and chop the spuds into nice chunks and place in a saucepan of cold salted water.
- Put them on to boil for around 15 mins until tender and falling off of the end of a knife.
- Whilst they are on the boil, place a tray of oil in the oven to get hot.
- When the spuds are boiled and tender, drain them and leave them to steam dry with a tea towel over them for another 10 mins.
- When ready, place them in the tray with the hot oil and leave to place back in the oven for another half an hour before taking out the lamb.
- Once the lamb is done remove from the oven and crank the heat up to 210°C to get some more colour on the spuds. Leave them to cook until golden and crispy.
- Remove the foil from the lamb and fork into lovely long strips of tender meat.
- Toast your hot cross buns, lather mint sauce on the buns, top with shredded lamb and fill jam packed with your crispy roastie potatoes!
- Attempt to fit the bun top on and wrap your chops around this beast of a burger!