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I’m delighted to team up with Bord Bia in support of the European lamb campaign again this year. Lamb is one of the most versatile and flavourful meats you can buy. It’s rich and flavoursome and there are so many creative ways you can use lamb, whether you have an afternoon or just minutes to spare. Everything from my Sunday roast rubbed with wild herbs and seasonings, to kebabs, curries, shepherd’s pie, burgers on the grill and so much more. Lamb is the ultimate comfort food, yet can be perfect as part of a light summer salad as well.  And with some of the best European lamb coming from local farms in Ireland, we really are spoilt for choice when it comes to this outdoor-raised, grass-fed ingredient.

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One of my favourite treats growing up was Sloppy Joe’s at my grandmother’s house. I am not exactly sure what her recipe was (could have been Manwich!), but they always tasted better at her place. In fact, everything tasted better at Grandma’s. I never thought to make a Sloppy Joe using lamb, but now that I’ve tried it, I must declare its greatness with all that zesty, rich flavour! The beauty of this recipe is that it only takes 30 minutes to prepare, and you can double it up and freeze it, or make it in the morning and store in the fridge to serve later in the day. I’ve just added cheese on top of my Sloppy Joe’s, but you can load them up with pickles, lettuce, avocado and all the condiments your heart desires, and the final result will always be mouthwateringly divine.  And unlike other burgers, this one should be eaten with a knife and fork!

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So, don’t delay, dive into your Lamb Sloppy Joes this week. I promise, you won’t be disappointed.

Lamb Sloppy Joes
PREP: 15 mins
COOK: 20 mins
Makes 4 to 8
500g minced lamb
2 tablesp. olive oil
1 onion, peeled and chopped
1 garlic clove, crushed
1 small green pepper, diced into small cubes
350ml passata
4 tablesp. ketchup (normal or spicy)
1 tablesp. Worcester sauce
1 level tablesp. brown sugar (optional)
1 teasp. strong mustard
Salt and freshly ground black pepper
Tabasco, optional
8 small hamburger rolls (or 6 large ones)
6 to 8 small slices cheddar cheese
100ml water

1. Pour the oil into a large pan and add the lamb, onion, garlic and green pepper. Fry over a high heat, break up the mixture with a spatula to stop large clumps forming.

2. After browning well, add the passata, ketchup, Worcester sauce, brown sugar, mustard, and 100 ml water. Blend together and leave to simmer for 20 minutes over a gentle heat. Season with salt and black pepper and a little Tabasco, if you wish.

3. Heat the bread rolls in the oven or in a toaster. Fill them with the mixture, add a slice of cheddar and put a lid on.

4. Serve with potato wedges and a nice salad.

This is a sponsored post in conjunction with Bord Bia to help promote #LambTryItLoveIt, a campaign highlighting the benefits of cooking with European lamb. For more recipe inspiration, follow @TryLamb on Facebook and Instagram.

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Slan Abhaile,
Imen xx

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3 Responses to “A N’ewe Take on Sloppy Joes”

  1. Veggie Mama says:

    I have tried to make sloppy joes in the past but I think I failed pretty miserably! I’ve never eaten a real one in the US so am always unsure of how they should taste. I think these ones would be pretty spectacular, though!

  2. Krista Bjorn says:

    Mmm, I do love sloppy joes and haven’t had them since I lived in the States over 8 years ago! These sound divine. 🙂

  3. Linda says:

    Yum. Ok, I admit I had to look up passata, I believe it may be an item in the fancy part of my US grocery store – I am thinking that I may be able to substitute a can of tomato paste from the back of my pantry? Love cheese, but I may make a few where I skip the cheese and add a bit of slaw…
    Sloppy Joes make me think of summer evenings and good memories. Thanks for sharing the recipe.

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