30 mins
Lamb Burgers in a Parma Blanket
Recipe by Graham
Lamb Burgers in a Parma Blanket is an unusual way to present lamb but you'll find that everyone from the kids to grandma will love them. The addition of a little Pecorino Romano (a salty Italian cheese) will tickle your taste buds and make you want to keep coming back for more.
When it comes to lamb, I spend half my year on The Isle of Man where they breed the rare Manx Loaghtan sheep. They have dark brown wool and usually four or occasionally six horns. This breed is primarily raised for its meat, which some consider a delicacy. The meat has recently received EU recognition and protection under the Protected Designation of Origin scheme, which requires products to originate in a specific region.
So, the Loaghtan's gourmet meat is highly prized. A 15-month-old will yield a carcass of 18 kg of lean, low-cholesterol meat, and I do my best to eat all 18kg!!! The breed is listed in the Ark of Taste, an international catalogue of endangered heritage foods that the global Slow Food movement maintains.
Lamb Breast Stuffed With Mushrooms 
Lamb Chops 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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