Serves 2

Ingredients

Mint Lamb Burgers:

• 500g extra lean lamb mince
• ½ red onion, finely sliced
• 2 x tbsp fresh mint, finely chopped
• 1 x large garlic clove, minced
• Pinch salt
• Pinch black pepper
• 1 x tbsp Garam Masala powder
• Coconut oil

 

Mint Yoghurt Sauce:

• Pinch chilli powder
• Pinch Garam Masala powder
• 2 x heaped tsp mint sauce
• 5 x heaped tsp natural yoghurt
• ¼ lime, squeezed
• Cold water
• 3 tbsp Ultimate Oil Blend

 

Roasted Vegetables:

• 1 x large courgette
• Handful of spinach or watercress
• 1 x whole wheat pitta per person

 

Method

For the burgers: mix together the lamb, mint, garlic, onion, Garam Masala, salt and pepper. Divide the mixture into four parts and shape each patties, before coating all sides with coconut oil.

Heat a griddle pan to a high heat and add the burgers, coking for 5-6 minutes each side or until golden brown. Lower the heat and cook for a further 4 minutes either side. Lay each burger on a chopping board and lightly cover with a sheet of greaseproof paper or foil to rest and to continue cooking.

 

For the veg: with the same griddle pan add the courgette and sear with grill lines, usually 2-4 minutes either side. Whilst doing this, you can start the yoghurt.

 

For the yoghurt: mix all the ingredients together with a little water to get a smooth consistency.

Finally heat the pitta in the griddle pan until they have grill lines and begin to open. Serve with the leafy greens and enjoy!