James martin slow cooked lamb burger recipe

James Martin’s slow-cooked lamb with cabbage slaw

Tender lamb, smoky-spiced sauce and crunchy, tangy slaw - casual dining goes gourmet

By , 03 October 2016
James Martin’s slow-cooked lamb with cabbage slaw
  • Ready in: 495 mins
  • Serves: 8
  • Price: £4.17 per serving
Nutritional Info
Each 361g serving contains
  • Cals 321
    16%
  • Fat 12.3
    18%
  • Sat Fat 4.3
    22%
  • Sugar 17.3
    19%
  • Salt 2.89
    48%
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 1 tbsp Extra Special Cold-Pressed Rapeseed Oil
  • 2 x 300g packs Butcher’s Selection Lamb Shoulder Fillets
  • 2 onions, peeled and finely diced
  • 2 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1tbsp chipotle paste
  • 2tsp harissa paste
  • 4tbsp Worcestershire sauce
  • 200g Asda Tomato Ketchup
  • 3tbsp Asda Italian Tomato Purée
  • 4tbsp reduced salt soy sauce
  • 2 x 250g packs Extra Special Roast Beef Stock
  • 2 sprigs rosemary
  • Half a white cabbage
  • Juice 2 limes
  • 1tbsp extra virgin olive oil
  • Small bunch fresh coriander, chopped
  • 8 brioche slider buns (or 4 x Baker’s Selection Brioche Buns), to serve
  • 25g crisp-fried onions, to serve
Method
  • Heat a frying pan and add the rapeseed oil. Add the lamb fillets to the pan and seal the meat on all sides.

  • Add the onions, garlic, bay leaves, chipotle and harissa pastes to the slow cooker, along with the lamb fillets.

  • Add the Worcestershire sauce, tomato ketchup, tomato purée, soy sauce, stock and rosemary.

  • Cook on low for 8 hrs.

  • For the slaw, halve then slice the cabbage. Add the lime juice, then the olive oil and coriander. Mix together.

  • Slice the brioche slider buns in half and toast.

  • Remove the lamb from the slow cooker and shred in a bowl, using two forks. Return to the slow cooker and stir until the meat is well coated with the sauce

  • Divide the meat between 8 of the slider bun halves. Top with remaining sauce, slaw, onions and other bun halves. (If using larger buns, serve as open sandwiches).