Recipe and images created byFast Ed Media PL

LAMB CAPER & ROSEMARY BURGERS

1. Preheat oven to 80°C. Combine the lamb shoulder, capers, rosemary and lemon zest in a bowl and toss well. Pass through the medium blade of a mincer twice, then mix in the yolks and breadcrumbs and season with salt and pepper. Form into four generous patties and refrigerate for 1 hour.2. Arrange on a lined oven tray and drizzle with olive oil. Bake for 1 hour, then sear on a hot barbecue grill for 2 minutes each side.3. Fill the baguette pieces with kale and coleslaw, then halve the patties and arrange on top. Mix the ketchup, horseradish and vinegar and drizzle over. Serve with fried beer-battered green beans.

800g lamb shoulder, diced2 tsp baby capers4 sprigs rosemary leavesfi nely grated zest and juice of 2 lemons2 egg yolks½ cup multigrain breadcrumbssea salt fl akes and freshly-milled black pepper1 Tbsp extra virgin olive oil

4 brioche rolls2 cups baby kale leaves2 cups coleslaw½ cup tomato ketchup2 tsp grated horseradish1 tsp cider vinegarbeer-battered green beans, to serve

Recipe and images created byFast Ed Media PL

LAMB CAPER AND ROSEMARY BURGERSPreparation time: 15 minutesCooking time: 20 minutesServes: 4