Tuck in and devour this mouth-watering burger.
Marinate the lamb by placing the shoulder in a tray and rubbing with the ras el hanout, oil and salt. Leave for a few hours or overnight.
Preheat the oven to 200 degrees. Place shoulder in a roasting tray, cover with foil and place in the oven for 30 minutes. Reduce the heat to 150 degrees s and continue to cook for two hours. The meat should be falling off the bone when gently touched. If not continue to cook for a further 30 minutes.
Once cooked, allow the lamb to rest until warm. With tongs, pull the lamb from the bone, season lightly with salt and pepper and set aside in the fridge.
For the baba ganoush, cook the eggplant over a flame until collapsed and the skin is charred. Plunge into a bowl of water and remove the skin. Let the flesh drain on a paper towel then chop finely with a knife. In a bowl mix the chopped eggplant with the rest of the ingredients and season to taste.
For the tahini sauce, combine all ingredients in a bowl and season to taste.
To make the burgers, reheat the lamb and bring the baba ganoush and tahini sauce to room temp. On the base of each bun spread some baba ganoush. Top with the sliced tomato and lamb. Give a good squeeze of lemon over the lamb then place on about four chillies and the herb mixture.
On the top of the bun, spoon on some tahini sauce and place on top of the lamb to serve.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tom Walton created this recipe for beefandlamb.com.au
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