Lamb Burgers with Garlic and Mint

Make your own delicious lamb burgers with this tempting recipe, oozing with flavour and a more delicate taste than your average beef burger whether you're looking to use up that lamb mince in the fridge or just fancy a change.

Ingredients

1 kg lamb mince 4 tsp of mint (finely Chopped) 2 cloves of Garlic ½ teaspoon of black peppercorns A pinch of sea salt A little plain flour for dusting Olive oil for frying

Method

Crush the garlic, mint, peppercorns and salt into a paste with a pestle and mortar Mix the paste into the lamb and mould into 8 balls.

On a dusted surface flatten the balls into patties of 3-5 cm thick

Fry the burgers for over a medium heat in olive oil for 6 minutes

To store patties for freezing wrap in layers of cling film, these will last for up to 3 months in the freezer.

Spicy Lamb Casserole

This dish packs a powerful kick, what started as a west Indian sauce for rice that was later adapted to become the ultimate comfort food for those who love their spicy dishes, great served with rice and bread.

Ingredients

750g diced lamb 4 medium tomatoes 1 green pepper (deseeded and chopped) 1 red pepper (deseeded and chopped) 1 red chilli (deseeded and chopped) 1 green chilli (deseeded and chopped) ½ teaspoon of turmeric ½ teaspoon paprika ½ teaspoon cumin 2 tablespoons tomato Puree 2 medium onions (chopped) 1 tin of chopped tomatoes 1 clove of garlic (chopped) 1 tablespoon of Enconda Original hot jamaican sauce 4 carrots Olive oil for frying ¾ pint of lamb stock

Method

In a frying pan heat a little olive oil, add garlic, onions, chilli’s, peppers, turmeric, paprika, cumin till an aroma starts to form, Transfer to a saucepan and add tomato puree, hot jamaican sauce, chopped tomatoes, Quarter tomatoes and stir well simmer for 20 minutes

Meanwhile, peel and chop carrots and par boil in a saucepan. Brown the lamb in a little olive oil in a frying pan, then make up lamb stock. Drain carrots then add lamb, sauce, stock, and carrots to a casserole dish stirring well.