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How to make Pulled garlic lamb and feta burgers

Yield = 4
Prep time: 0:15
Cook time: 3:30
Total time: 3:45

Ingredients

  • 2.5kg Coles Australian lamb leg
  • 6 rosemary sprigs
  • 1 whole garlic bulb, halved crossways
  • 2 brown onions, chopped
  • 3 cups (750ml) chicken stock
  • 1 lemon, quartered
  • 4 Coles Bakery kaiser rolls, split, toasted
  • 1 Lebanese cucumber, sliced
  • 4 baby cos lettuce leaves, shredded
  • 60g fetta, crumbled
  • 50g Always Fresh Fire roasted red pepper strips
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 160C. Place the lamb in large roasting pan and pierce all over. Place rosemary, garlic and onion around lamb. Pour stock into the base of the pan. Squeeze quartered lemon over lamb and place lemon quarters around lamb. Season. Cover tightly with foil. Bake for 3 hours or until lamb is tender. Increase oven to 180C. Uncover and bake for 30 mins or until golden.
  • Step 2 Use 2 forks to coarsely shred the lamb. When cool enough to handle, squeeze garlic from bulb. Place lettuce on roll bases. Top with lamb, garlic, fetta, cucumber, capsicum and roll tops. Serve with salad.