Pulled lamb burger

Pulled lamb burger
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WHAT (2P)

Glaze

  • 100 ml soy sauce
  • 200 ml acacia honey
  • 50 ml sushi vinegar
  • juice of 2 limes
  • 10 ml yuzu
  • 1 lemongrass stalk
  • 2 cloves of garlic
  • 5 sprigs of thyme
  • a small piece of ginger
  • 25 ml ginger syrup
  • 3 star anise
  • 50 g Sirop de Liège

Pulled lamb burger

  • 60 g pulled lamb
  • 30 g glaze
  • 1 small hamburger bun
  • 1 bunch of sage
  • Fleur de sel
  • some dots of labneh yoghurt

Black garlic cream

  • Basic mayonnaise
  • 4 cloves of black garlic

HOW

Glaze

Place all the ingredients for the glaze in a saucepan, bring to the boil and simmer for 2 hours. Strain and reduce until the glaze becomes thick and syrupy.

Black garlic cream

Add the garlic cloves to all the ingredients for the mayon-naise (except for the grapeseed oil). Place everything into a blender or Thermomix bowl and mix for a few seconds. Gradually add the grapeseed oil until the mayonnaise has the desired texture. Transfer to a piping bag.

Pulled lamb burger

1. Heat the pulled lamb with the glaze in a saucepan.

2. Pull off the sage leaves and deep-fry at 190°C. Transfer to some kitchen paper and sprinkle with fleur de sel.

3. Place the meat on the bun and garnish with the black garlic cream and the sage.

Products

Leg of lamb from Lozère
Less than 10 in stock
Leg of lamb from Lozère
From €31,50
Sold out

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