Tunisian pulled lamb shoulder burger

Tunisian pulled lamb shoulder burger


Preparation Time: Cook Time:

Ingredients / serves 2

  • 2 burger buns
  • A small handful of spinach
  • ½ eggplant, cut into discs
  • 4 tsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • Harissa yoghurt:
  • 4 tbsp Natural Greek yoghurt
  • 2 tsp Harissa paste

Method

1.
Pan fry the left over lamb shoulder in 1 tsp olive oil until heated through.
2.
Marinate the eggplant discs in the remainder of the olive oil, red wine vinegar, salt and pepper. Grill until soft and tender.
3.
Warm the burger buns and fill with spinach, cooked eggplant and re heated pulled lamb shoulder.
4.
Mix the Harissa paste and yoghurt together to drizzle over the burger.

Essential Tips

  • • Use the pulled lamb in a wrap or salad.
  • • Alternatively use lamb mince with a pinch of Moroccan seasoning, diced onion and garlic to make burgers.
  • • Harissa paste can be found in most supermarkets. Alternatively use a crushed chilli paste.

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Tunisian pulled lamb shoulder burger

Tunisian pulled lamb shoulder burger
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