LAMB BURGER

RECIPE;
400g boned leg of lamb or lamb mince
1 medium onion
1 clove garlic
2 tsp Dijon mustard
10g fresh mint
Sea salt and Ground black pepper
olive oil

METHOD;
If using boned leg of lamb place the lamb into a food processor and blitz to break down. Now add the rest of your ingredients and season well. Turn off the processor at the mains and remove the blade, and form the mixture into burgers. Heat a skillet or frying pan and season the burgers again if so desired, now add to the hot oil and cook on both sides to your desired liking. Two - three minutes a side is more then sufficient.


Alternatively if using lamb mince place all the ingredients into a bowl and combine using you hands, the inclusion of an egg will help to bind the mixture.

Recipe makes 4 - 6 burgers depending on size.

MINT AND YOGHURT DIP

6 tbsp of natural yoghurt
2" piece of cucumber chopped finely and skin peeled
2 tbsp fresh mint
Optional fresh green chilli( 1/4 of a medium chilli is sufficent for flavour)
Salt and freshly ground black pepper

TO MAKE;
Add the yoghurt to a bowl then the finely chopped mint, cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make in advance.

A squeeze of lemon can be added for a sour note.