Combine all ingredients. This butter will keep in the butter for a week and in the freezer for a month. This would also be brilliant served with a steak or melted over new potatoes.
Oven dried tomatoes
Preheat oven to 100*c
Slice each tomato into 3 slices removing both ends. Sprinkle with herbs and place on oven rack and into oven for 3-4 hours until reduced in size by 1/3. Cool and refrigerate.
Melt butter in heavy based saucepan. Add sliced onions and cook over moderate heat, stirring frequently. When bottom of pan begins to caramelize add splash of white wine to deglaze and continue cooking, repeating wine process until onions are very soft and golden in colour. Refrigerate.
Goats cheese aioli
In a food processor combine garlic, Dijon and egg yolks. Process for 1 minute until mix becomes pale. With processor still running slowly drizzle oil into mix then add vinegar. With a fork, break up goat’s cheese then add to processor until smooth.. Add salt and pepper to taste. Refrigerate.
In a large mixing bowl combine all ingredients and mix until well combined. Refrigerate for 1 hour then divide in half. Roll each half into a tight ball then gently flatten until 2cm in thickness.
On the bottom half of sour dough buns spread a generous amount of rosemary butter. Place both tops and bottoms of buns into 180*c oven for 5 mins. Place lamb burger on moderately hot grill and cook for 3 minutes then turn. While burger finishes cooking grill pancetta until crispy and reheat caramelized onion. To assemble, place mixed lettuce onto bottom half of burger bun and top with dried tomatoes. Place pattie onto tomato and top with onion then pancetta. Spread top half of bun with goat’s cheese aioli and place on top of burger to finish. Garnish with small Greek salad and fat boy wedges.