Preparation time is 10minutes
Cook time is 2minutes
Total time is 12minutes
Serve is for 1 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
1
- 1teaspoons minced garlic
- 1/2 tomato, sliced
- 1/2 bunch mint, leaves picked (for green sauce)
- 1/2 red onion, sliced
- 1/2 bunch parsley, leaves picked (for green sauce)
- 1.20kilograms lamb leg (see tip)
- 1 pinch dried oregano
- 1 lemon, juiced (save 1/2 for sauce)
- 1L stock
- 1tablespoons hummus
- 1tablespoons garlic sauce (for green sauce)
- 1 brioche bun, halved
- 20grams goat’s cheese
- 1/2 cup olive oil (for green sauce)
- 50milliliter olive oil
- 1/2 bunch tarragon, leaves picked (for green sauce)
- 1tablespoons tabouli
Method
Step 1 of 4
Preheat a covered barbecue chargrill on high heat. Cover lamb leg with oregano, olive oil, lemon juice and garlic. Set aside for 10 minutes for the flavours to develop.
Step 2 of 4
Sear lamb on chargrill until golden brown on all sides. Place into a foil tray with lamb stock, cover with foil and transfer to unheated barbecue flat plate. Close barbecue hood and cook for 2 hours or until lamb is tender and pulls apart with ease.
Step 3 of 4
Meanwhile, to make the green sauce, use a blender to combine mint, parsley, garlic sauce, tarragon, olive oil and lemon juice. Set aside.
Step 4 of 4
Place cut brioche halves on the barbecue flat plate for 1 minute or until toasted. Pull apart lamb leg. Place lamb on bottom brioche half. Assemble burger as desired with hummus, tabouli, goat’s cheese, tomato and onion. Dollop over green sauce, place remaining brioche half on top and serve.
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