Easter is right around the corner — yep, it’s crept up on all of us and is happening this coming weekend. This means bulk chocolatey goodness — if you’re looking to try and make it “healthy”, there’s dark chocolate — and the beloved Easter staple, hot cross buns.
They’re so good, several places will deliver the fancy-pants version of hot cross buns straight to your door. For the less fancy-pants among us, Coles or Woolies will do.
But now one TikTok user, @poppycooks, has taken this Easter goodness and violated it in such a crude way, it shames us to even write about it.
Yes, one TikTok user wants you to turn your hot cross bun into….a lamb burger. That’s not to say lamb burgers aren’t good! They are, of course. Just not when combined with hot cross buns.
The video has been viewed over 50,000 times and has just over 4,000 comments. Some commenters say “that sounds strange” and “I’m terrified” but general consensus is that everyone wants to try it. Even, suspiciously enough, vegan and vegetarian commenters.
Our favourite comment? “I mean, Hot Cross Buns are an Easter thing and Jesus is the Lamb of God so thematically, this works.”
It’s not the first iffy trend to…trend on the platform. There was “Nature’s Cereal” — fruit and some coconut water — and the 12-3-30 workout, which can lead to injury.
If you are intrigued enough to make it, Bustle has put together the recipe, which you can find below:
☆ Hot Cross Bun Lamb Burger
Ingredients
- 4 x hot cross buns
- 1 x half leg of lamb (roughly 1kg)
- 3 x cloves of garlic
- 50ml olive oil
- 1/2 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 2 sprigs of rosemary, leaves removed
- 2 sprigs of thyme, leaves removed
- 1 lamb stock cube, dissolved in 400ml boiling water
- 4 x piper potatoes
- Vegetable oil
- 2 tbsp mint sauce
- Salt and pepper
Method
- Preheat your oven to 170°C fan-forced. For the marinade, blend together the garlic, cinnamon, cayenne, coriander, rosemary, thyme, olive oil and salt and pepper.
- Make sure lamb is at room temperature; piercing some holes in it for marinade. Place the flavoured lamb into a deep baking tray with the lamb stock, cover in foil and place in the oven for four hours.
- When there’s an hour left on the lamb, start peeling and chopping potatoes into chunks. Place in a saucepan of cold salted water. Put them on to boil for around 15 minutes until tender. While boiling, place a tray of oil in the oven to get hot.
- Once potatoes are boiled and tender, drain them and leave them to steam dry, covered by tea towel, for about 10 minutes. Place in tray of hot oil and put it back in oven for another half an hour before taking out the lamb.
- Once the lamb is done, remove it from the oven and turn up the heat to 210°C to get some more colour on the potatoes. Leave them to cook until golden and crispy. Remove the foil from the lamb and fork into long strips of tender meat.
- Toast your hot cross buns, lather mint sauce on the buns and top them with shredded lamb. Finally, fill the buns with crispy roasted potatoes.
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