The Italian


1 pound ground lamb
½ Cup julienne sliced sun-dried tomatoes that have been packed in oil
½ Cup Commercially prepared pesto
3 Minced Garlic Cloves
1 shallot finely minced
1 Cup Flat Leaf Parsley finely chopped
1 Cup good quality mayonnaise
2 Tablespoons Capers
1 Cup Arugala
1 Cup Pancetta diced and fat rendered
½ tsp Fennel powder
Fontina Cheese
1 Cup Provel Cheese
4 Cibata buns



For the filling: Mix Sundried tomatoes, pancetta, and fontina cheese. For the burger:In a separate bowl mix lamb, garlic, parsley fennel powder. Roll into 4 balls. Make a hole in each with your thumb for the Sundried tomatoes mixture. Fill with the mixtre and close ball. Now press the balls into patties. Grill until the juices of the burger come to the top and turn. For dressing: In a small bowl mix mayonnaise pesto, shallots and capers. Serve burgers onto a Cibata roll, top with provell cheese and dress with mayonnaise mixture and arugala leafs. Serves four.