Lamb Burger with Pomegranate Seeds


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About


  • 1 leg of lamb, with bones (about 1.2 kg/2 lb 12 oz)
  • Salt, pepper
  • 3 tbsp olive oil
  • 2 onions
  • 4 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp allspice powder
  • 100 ml ( fl oz) red wine
  • 400 g (14 oz) tomatoes, diced (from a can)
  • 150 g ( oz) tomatoes, puréed
  • 125 ml (4 fl oz/½ cup) beef stock


  • 4 burger buns
  • 4 tsp butter
  • A little rocket
  • 40 g ( oz) fresh pomegranate seeds


Trim any fat or tendons off the leg of lamb and rub with salt and pepper. Heat the oil in a roasting pan and brown the meat on all sides (about 10 minutes), then set aside on a large plate. Reserve the oil in the pan.

Preheat the oven to 170°C (325°F/Gas mark 3). Peel and coarsely dice the onions. Reheat the roasting pan and reserved oil. Add the onions, cloves, star anise, cinnamon stick, bay leaf and allspice and sweat for a few minutes. Deglaze with red wine and simmer to reduce a little. Stir in the diced tomatoes from the tin, the puréed tomatoes and stock and bring to a boil. Return the leg of lamb to the pan and baste with the tomato sauce. Cover and braise in the oven for about 3 hours, turning the meat every now and then and basting it with the sauce.

Transfer the leg of lamb to a plate. Transfer the sauce to a small saucepan, bring to a boil and reduce for about 10 minutes. Remove the cloves, star anise, cinnamon stick and bay leaf. Trim the meat off the bone and pull into pieces using two forks. Cover and keep warm.

Halve the bread rolls, spread with butter and briefly toast in a frying pan, cut sides down. Remove from the pan and top the bottom halves with a little rocket and pulled lamb. Drizzle with tomato sauce and sprinkle with pomegranate seeds. Finally add the top halves.