Curried Lamb Burger

Using lamb mince is a much cheaper way to use this expensive meat.This should make four burgers.

500g lamb mince.
Crushed chilli as much as preferred
3 cloves garlic
Thumb sized piece of ginger
2 tbsp Garam Masala
3 tbsp tomato ketchup
1 onion, grated
Bunch of coriander, grated

Mix all the ingredients together, combining and seasoning well. Squash into thick burgers, put on a plate and chill; ideally over night. To cook, place into a pan, straight from the fridge, with a little oil. Fry till browned and carefully flip. When cooked through, remove to a warm place and rest for 5 minutes. Serve in a roll with shredded lettuce and hot mango chutney.

Speedy poached rump of lamb

This is an adaption of a Gordon Ramsay recipe; I was sceptical when I saw it, but it does work. This is for 2 people.

2 lamb rumps/chumps
Enough chicken stock to cover
2 sprigs of thyme
2 bay leaves
Tbsp coriander seed
Black peppercorns

Bring the lamb rump to room temperature and add to a pan with the chicken stock, herbs and spices and bring to a boil. Lower the temperature to a light simmer. Then poach the lamb rumps for 8 minutes. Take them out and let them rest in a warm place for 10 minutes. Reduce the stock to a decent sauce consistency.

Slice the rumps and serve with the sieved sauce and side orders of your choice; good with boulangere potatoes and green vegetables.