Recipe: Lamb burger with relish

JANE AND JEREMY STRODE
Last updated 05:00 11/01/2013
Lamb burger

GRILL IT: The lamb tastes best when it's been cooked on the barbecue.

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The relish with this recipe will keep in the fridge for at least a week and is great with any grilled or cold meats and chicken.

LAMB BURGER

6 garlic cloves, chopped

1 tbsp grated lemon rind

1 tbsp black peppercorns

800g lamb loin, trimmed and lightly flattened

200ml olive oil, plus a little extra for drizzling

2 medium brown onions, chopped

Salt

Freshly ground white pepper

2 bay leaves

2 red capsicums, chopped

80g brown sugar

80ml red wine vinegar

1 turkish bread, cut into four and then in half

2 handfuls rocket, washed

4 heaped tbsp hummus

Crush four garlic cloves, lemon rind and peppercorns in a mortar and pestle or roughly chop and spread on lamb. Drizzle with olive oil and refrigerate overnight or for an hour.

For the relish heat olive oil in a saucepan, add onion and remaining garlic and season. Cook until soft, about 10 minutes. Add bay leaves and capsicum and cook for a further five minutes. Add sugar and vinegar and simmer to reduce liquid, about 30 minutes.

Preheat a barbecue or grill to high. Scrape marinade off lamb and cook meat to your liking on the barbecue. Slice on an angle. Grill bread and fill with rocket, hummus, lamb and a large spoon of relish to serve.

- Good Food

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