MINT FOR LAMB RECIPES

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

Steps:

• For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it’s just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
• For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5–7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2–3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
• For the mint mayonnaise, mix all the ingredients together in a small bowl.
• To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3–4 minutes on each side or until browned and cooked through.
• To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.