How to Make TikTok’s Hot Cross Lamb Burger

Whether it's feta pasta or Dalgona coffee, TikTok has given us plenty of tempting new recipes during lockdown. If you're looking to shake up your Easter baking, this app is a great place to find inspiration. Imagine the best parts of a roast dinner sandwiched between two halves of hot cross buns. That's right, Tiktok chef Poppy O'Toole (aka Poppy Cooks) has teamed up with Sainsbury's to create a hot cross bun stuffed with roasted lamb, served with mint glaze and roasted potatoes.

More than half of the country plans to spend the Easter weekend outdoors with loved ones as first lockdown restrictions ease next week. This sweet and savory treat is the perfect alternative to a traditional Easter lunch. After all, it's been a very untraditional year, so why not give this mouth-watering recipe from Poppy Cooks a try?

How to Make Hot Cross Lamb Burgers:

raw material

  • 4 x Try the distinctive fruity hot cross buns
  • 1 x Taste the distinctive Welsh goat leg (half)
  • 3 cloves garlic
  • 50ml olive oil
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander powder
  • 2 sprigs rosemary, leaves removed
  • 2 sprigs thyme, leaves removed
  • 1 mutton bouillon cube, dissolved in 400ml boiling water
  • 4 Maris Piper potatoes
  • vegetable oil
  • 2 tablespoons mint sauce
  • salt and pepper

For the marinade, combine garlic, cinnamon, cayenne pepper, coriander, rosemary, thyme, olive oil, salt, and pepper. Preheat oven with fan to 170°C.

Make sure your lamb is at room temperature before pricking some holes in the lamb so you can really rub the marinade into it. Place the seasoned lamb in a deep baking dish with the lamb stock, cover with foil and place in the oven for four hours. When the lamb has about an hour left, it's time to start roasting the potatoes.

Provided by Seberry

Provided by Seberry

Peel and cut the potatoes into chunks and place in a saucepan with cold salted water. Cook them for about 15 minutes, until they are tender and fall away from the tip of the knife. While they are boiling, heat a pan of oil in the oven. Once the potatoes are cooked and tender, drain, cover with a tea towel and steam dry for about 10 minutes. Then place them in a pan of hot oil and return to the oven for another half hour before removing the lamb.

When the lamb is done, take it out of the oven and turn the temperature up to 210°C to give the potatoes more color. Let them cook until golden and crispy. Remove the foil from the lamb and use a fork to cut it into lovely long strips of tender meat.

Toast the hot cross buns, spread mint sauce on the buns and top with shredded lamb. Finally, fill the bread with crispy baked potatoes. Try to put the top on the bread and start chewing.