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    Lamb Burgers with Roasted Baby Plum Tomato Relish

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    Lamb Burgers with Roasted Baby Plum Tomato Relish

    Serves: 4


    • Lamb burgers
    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • 1 clove garlic, finely diced
    • Zest of 1 unwaxed lemon
    • 3 tablespoons finely chopped parsley
    • ½ teaspoon finely chopped tarragon
    • Pinch finely chopped thyme
    • 500g minced lamb
    • Salt and freshly ground black pepper
    • Relish
    • 500g baby plum tomatoes
    • 1 medium red onion, diced
    • 3 tablespoons olive oil
    • 1 fat clove garlic, finely chopped


    1. Make the relish: preheat the oven to 180°C/gas 4. Put the tomatoes on a roasting tray with the diced onion, garlic and olive oil. Mix, and roast for 50 minutes.
    2. When the tomatoes have collapsed and the onions are really soft and sweet, remove from the oven. Leave to cool then squeeze the tomato flesh out of the skins into a bowl. Discard the skins. Scrape the onion and garlic into the bowl and mix. Season to taste.
    3. To make the burgers, heat the oil in a small frying pan and fry the onion and garlic until soft. Tip into a bowl and mix in the lemon zest, chopped herbs, mince, salt and pepper. Fry a nugget of the mix and taste to test the seasoning. When you are happy, shape the mix into 4 large or 8 small burgers. Cover and chill.
    4. When ready to eat, brush the burgers with oil and grill for 7 minutes per side. If you like your burgers well done, cook for 10 minutes each side. Serve with the tomato relish and a salad.

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