Braised Lamb Shoulder Burgers with Feta Sauce & Aleppo Chilli Relish

For the lamb shoulder, pre-heat the oven to 160’C.

Chop up the lamb into chunks (5-6 will do) and season with salt and oil. Heat a large, oven-proof, lidded pan and fry the lamb until browned all over. – Remove and set aside while you slowly sweat the onions until soft. Add the garlic to the pan and once softened add the spices and cook for a further 5 minutes, stirring occasionally so as not to burn. Put the lamb back in the pan, along with the pomegranate molasses and cover with water. Place the lid on top and cook in the oven for 4 hours, or until the lamb is falling apart. Alternatively, you can prep this the night before and then put the whole lot in a slow cooker while you’re at work (just make sure you reduce the amount of water by about a third).

Once cooked and super tender, remove the meat from the pan and shred. Reduce the sauce over a medium heat until it is think enough to coat the back of a spoon and add a ladle of this back into the shredded lamb mixture (or more if it appears at all dry). Shape the lamb into 6 patties and then cover and chill until required.

For the relish, roast the chillis in a 180’C oven for 20 minutes and then remove the skin and scrape out the seeds. Mix all the ingredients together, season to taste and set aside until ready to serve.

For the feta sauce, simply mix together all the ingredients until well combined.

Once you’re prepped, heat a large frying pan to a medium temperature and fry the patties for 1-2 minutes on each side. Sandwich between your burger buns with some crunchy salad and a good helping of each sauce and enjoy!