Lamb Burger Lettuce Wraps with Rosemary Roast Parsnips and Mint Yoghurt

Lamb Burger Lettuce Wraps with Rosemary Roast Parsnips and Mint Yoghurt

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 21, 2019.


Rosemary Parsnips

  • 2 parsnips, cut into chips
  • 1/2 tsp finely chopped rosemary
  • 1/4 tsp honey (optional)

Lamb Patties

  • 1 pack lean ground lamb
  • 1/4 cup brown lentils, drained and rinsed
  • 1/4 brown onion, finely diced
  • 1/2 tsp finely chopped rosemary
  • 1 clove garlic, minced
  • 1 pack lamb spices
  • 1 pack wholemeal breadcrumbs
  • 1/2 whisked egg
  • 1/2 carrot, grated
  • 1 tsp soy sauce

Caramelised Onion

  • 3/4 brown onion, thinly sliced
  • 1 Tbsp balsamic vinegar

To Serve

  • 1/4 lettuce, leaves seperated
  • 1 tomato, thinly sliced
  • 1 pack garlic mint yoghurt


  1. Preheat oven to 220°C.
  2. Prep & cook parsnips. Toss parsnips with rosemary, 1/2 tsp oil and honey on a lined oven tray. Season and roast (on lower oven rack) for 20-22 minutes, until cooked. Turn once during cooking.
  3. Prep lamb patties. Place all lamb patty ingredients in a bowl with 1/2 tsp salt. Use clean hands to mix thoroughly. Using a 1/3 cup measure, shape lamb mixture into 4 even-sized balls, then flatten into large patties, about 0.5cm1cm-thick.
  4. Using 1/2 tsp oil, lightly brush the top of each patty with a little oil.
  5. Cook lamb patties. When parsnips have 10 minutes cook time remaining, bake patties (on upper oven rack) for about 5 minutes each side, or until cooked through. Switch oven to high grill and grill patties for 2-3 minutes, until browned.
  6. Prep & cook caramelised onions. Heat 1/2 tsp oil in a pot on medium heat. Cook onion and a pinch of salt for 5-6 minutes, until softened. Add a splash of water if onion starts to stick. Stir through vinegar and cook a further 1-2 minutes. Remove from heat.
  7. Prep lettuce and tomato.
  8. Serve lettuce leaves filled with a lamb patty, caramelised onion, tomato and a dollop of garlic mint yoghurt. Roll up to eat with parsnips on the side.

Nutritional Information

Energy 1867 kj
446 kcal
Protein 37.3g
Carbohydrate 37.4g
Fat 14.7g