Lamb Burgers in a Parma Blanket

Lamb Burgers in a Parma Blanket

Serves: to serve 6

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 mins

7 oz - plain dried breadcrumbs

2 oz - flat leaf parsley

1 large - egg

2 tablespoons - milk

2 oz - Pecorino Romano

2 oz - sundried tomatoes

  - salt and pepper

1lb 2oz - lean lamb mince (ground lamb)

6 slices - Parma ham

2 tablespoons - olive oil


12 - 15 leaves - basil

1 medium-sized - tomato

  - extra-virgin olive oil

  - balsamic vinegar

  1. Lightly beat the egg, chop the parsley, grate the Pecorino Romano and chop the sun-dried tomatoes. In a large bowl combine the breadcrumbs, parsley, egg, milk, cheese, sun-dried tomatoes and ¾ teaspoon each of salt and freshly-grated black pepper, Stir to combine. Add the ground lamb and mix with your hands until everything has been well blended.
  2. Divide the mixture into six 1" (2.5cm) thick burgers. Place a slice of Parma ham on a cutting board (or greaseproof paper) and place a lamb burger in the centre. Wrap the prosciutto (Parma) around the burger. Repeat for all six burgers.
  3. Place a large, heavy frying pan over a medium heat, add the olive oil and heat for two minutes. Place the lamb burgers in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. (If the Parma ham was not long enough to completely wrap the lamb, cook the Parma-covered side down first). Turn the burgers and cook for a further 6 to 8 minutes.
  4. Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with a slice of tomato and 2 to 3 basil leaves. Drizzle with a little extra-virgin olive oil and balsamic vinegar and serve immediately.