Feta Stuffed Minted Shetland Lamb Burgers with Garlic & Rosemary Roast Potatoes
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 90 minutes
IngredientsFor the Feta Stuffed Minted Shetland Lamb Burgers
- Garlic - 4 cloves (reduce to 2 if you're not a garlic fan)
- Salt - pinch
- Fresh mint leaves - 1 large handful (finely chopped)
- Freshly ground black pepper - 1/2 tsp
- Feta cheese - 60-75 grams
- Shetland lamb - 500 grams (minced)
- Skibhoul or Voe Bakery white rolls - 4 (sliced)
- Little gem lettuce - 1 (to serve, optional)
- Tomatoes - 2 (to serve, optional)
- White potatoes - 1 kg (Maris Piper are good; ideally from a local croft)
- Shetland butter - 2 tbsp
- Olive oil - 2 tbsp
- Garlic - 6 cloves (or more, if you prefer, unpeeled)
- Rosemary - 2 tbsp (chopped roughly)
- For the burgers: Break up the garlic and chop roughly. Sprinkle the pinch of salt over the top of the garlic and rub in with the back of a knife. Keep doing so until the garlic has turned into a paste.
- In a big bowl gently mix the garlic paste, chopped mint, feta and the black pepper.
- Divide the lamb mince into four roughly equal portions. Make a small indentation in the middle of each portion and stuff with 1/4 of the filling. Pinch the burger closed around the filling then form into a burger shape. Repeat with the remaining lamb.
- Season each burger with some salt and pepper on both sides and then grill them, turning once. Total cooking time should be around 10 minutes.
- Serve on Skibhoul or Voe Bakery white rolls with freshly sliced tomato and little gem lettuce leaves.
- For the potatoes: Peel and chop the potatoes into chunks and put into a pan of cold water. Bring the pan to the boil and then turn the heat down and simmer for 5-8 minutes, until the potatoes are just turning soft.
- While the potatoes are simmering, put a roasting tin with the Shetland butter and olive oil into the oven a 200 C.
- Drain the potatoes and give them a really good shake in either a colander or even in the pan. The edges should look a bit fluffy.
- Put the potatoes into the roasting tin and roast for around 25 minutes.
- Add the unpeeled garlic and the chopped rosemary to the potatoes and roast for a further 40-50 minutes, or until the potatoes are really crunchy and golden brown.