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Recipe: Shetland Lamb Burgers

by Promote Shetland -

As we're all spending a bit more time indoors at the moment, we thought it would be a good chance to raid the Shetland.org archives for some recipes you can try out at home.

This Shetland lamb burger recipe is from Scott Preston, former owner of Tagon Stores in Voe, and makes for a delicious family supper.

Feta Stuffed Minted Shetland Lamb Burgers with Garlic & Rosemary Roast Potatoes

Servings: 4 servings
Prep time: 20 minutes
Cook time: 90 minutes

Ingredients

For 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)

For the Garlic and Rosemary Roast Potatoes

  • 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)

Instructions

  1. 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.
  2. In a big bowl gently mix the garlic paste, chopped mint, feta and the black pepper.
  3. 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.
  4. 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.
  5. Serve on Skibhoul or Voe Bakery white rolls with freshly sliced tomato and little gem lettuce leaves.
  6. 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.
  7. While the potatoes are simmering, put a roasting tin with the Shetland butter and olive oil into the oven a 200 C.
  8. 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.
  9. Put the potatoes into the roasting tin and roast for around 25 minutes.
  10. 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.

Ingredients pictured:
Minced lamb from Anderson Butchers Ltd.
Garlic and potatoes from Turriefield
White bread roll from Voe Bakery
Feta cheese and wooden cheese board from Tagon Stores
Tomatoes from Robinson & Morrison
Salad from the Eid Co-op

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