Lamb Burgers in a Parma Blanket

Name: Lamb Burgers in a Parma Blanket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves to serve 6
Ingredients: 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

Ready in 30 mins

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.

Preparation Time

15 Minutes

Cooking Time

15 Minutes

Ingredients for Lamb Burgers in a Parma Blanket

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Currently displaying quantities in US Imperial Measurements

To serve 6:

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
TO GARNISH
12 - 15 leaves basil
1 medium-sized tomato
extra-virgin olive oil
balsamic vinegar

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.