Recipe

Tunisian-style pulled lamb shoulder burger

  • Serves 2
  • Prep Time 20 mins
  • Cooking Time 10 mins
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Ingredients

  • Serves 2

Burger filling

Harissa yoghurt

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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.

Tips

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