30 mins
Ingredients for Lamb Burgers in a Parma Blanket
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Burgers in a Parma Blanket
- 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.
- 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.
- 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.
- 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.
GRAHAM'S HOT TIP:
If you can't get hold of Pecorino Romano, grated parmesan cheese will do. However, if you can get Pecorino Romano, its distinctive aromatic, pleasantly sharp and salty flavour will add a deeper dimension to the flavour of the burgers.
Reviews of Lamb Burgers in a Parma Blanket
April 06 2014 This was my first attempt at lamb burgers. They were delicious! I overdid it with the sundried tomatoes (my fault - I didn't measure) but I'm pretty sure that it could have been even better than if I'd actually followed the directions. I loved the flavor of the lamb with the cheese and the parma. This recipe is a winner and I will definitely make it again! maryA (5 reviews) |
December 29 2012 Love this recipe! My grocery store didn't have Pecorino Romano so I used Parmesan. Amazing! The idea of wrapping lean lamb in Parma ham is extraordinary and really makes it! Can't wait to make it again. gabrielle (1 review) |
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