Name: Slow-roasted lamb burgers
Yield: 6
Ingredients: 2.2kg shoulder of lamb; 30 ml olive oil; 2 cloves of garlic, crushed; 2 tsp sumac; 6 8cm pieces of Turkish bread, halved; 190 gm hummus (¾ cup); 1½ cups flat-leaf parsley leaves (loosely packed); 1½ cups mint leaves (loosely packed); 1 vine-ripened tomato, thinly sliced; To serve: pickled chilli and turnips (see note)

Ingredients

2.2kg shoulder of lamb

30 ml olive oil

2 cloves of garlic, crushed

2 tsp sumac

6 8cm pieces of Turkish bread, halved

190 gm hummus (¾ cup)

1½ cups flat-leaf parsley leaves (loosely packed)

1½ cups mint leaves (loosely packed)

1 vine-ripened tomato, thinly sliced

To serve: pickled chilli and turnips (see note)

Method

Main

1.Preheat oven to 180C. Place lamb in a large roasting pan, drizzle with olive oil and season to taste with sea salt and freshly ground black pepper. Roast for 30 minutes, then reduce heat to 150C and roast for 2 hours or until meat falls from the bone. Using 2 forks, coarsely shred meat into a large bowl. Add garlic and sumac and stir to combine.

2.Toast Turkish bread, spread with hummus, top with herbs, tomato, lamb and pickles and serve immediately.