Recipes: Two tasty dishes using lamb mince

So I’ve been asked to enter the Lamb Recipe Challenge and come up with a tasty, original lamb recipe. Never one to turn down a challenge, I put my mind to creating something deliciously different. I had so many ideas I’ve ended up creating two dishes using lamb mince – so you’ve got double value today! #LoveLambChallenge

Here’s my take on a lamb burger first. I was thinking about putting a different twist on a cheeseburger and came up with the idea of stuffing the burger with a herby goat’s cheese mixture. And that got me to thinking of French flavours which is when I added the Dijon mustard mayo. Along with a large, juicy slice of tomato and a handful of rocket, this is a splendidly mouth-watering combination. The cheese mix keeps the meat beautifully moist and is a lovely surprise when you slice your burger open.

Don’t forget to read on for my spiced kofta kebab recipe with a special secret ingredient.



Add Dijon mustard mayo, tomato and rocket for a dream combo

Makes 4 burgers

500g lamb mince1 onion, peeled and finely chopped

1 clove garlic, finely chopped

1 tbsp sunflower oil

1 egg, beaten

100g white breadcrumbs

Salt and pepper

For the filling

100g soft goats cheese

1 tbsp chopped fresh basil

1 tbsp chopped fresh oregano

To serve

4 ciabatta rolls


Dijon mustard

A large tomato


Heat half the oil in a pan and fry the onion over medium heat for about 10 minutes until soft and transluscent. Allow to cool

Mix the cooked onion, lamb, egg, breadcrumbs, garlic, salt and pepper together thoroughly.

Divide into four and roll into balls. Cover and refrigerate until ready to use.

Mix the goat’s cheese, basil and oregano together thoroughly. Cover and chill for five mins.

When you’re ready to cook, make an indentation in the centre of the lamb ball with your finger (making sure not to pierce the other side). Fill it with a large teaspoon of the goat’s cheese and then make a meatball again around the filling. Flatten it to make a burger.

Heat the remaining oil and cook for 10 mins on each side until nicely browned.

Spread a halved ciabatta roll with a mix of half mayonnaise, half Dijon mustard. Place the burger on top and add a large slice of tomato and a handful of rocket. Serve immediately.


A substantial burger with a cheesy centre

One of my favourite South African dishes is called bobotie. You can find my recipe for it by clicking here. It’s a kind of lamb mince bake with spices, fruit, eggs and cream added and is truly delicious. So I thought I’d try to produce something similar in the form of a kofta kebab. My special ingredient is the marmalade – make sure you use a chunky one, I used Hartley’s Olde English thick cut marmalade. It adds a lovely sweetness and balance to the spice and really brings out all the flavours. I’ve served it here in a warmed mini naan bread – but these tasty little kebabs would work just as well with a salad or vegetable dish or served as snacks. How’s that for versatile?!



Cucumber raita and chutney in the naan complete the delicious parcel

Makes 12 kofta

500g lamb mince

1 onion

2 cloves garlic

1 tsps cumin

2 tsps coriander

2 tsps medium curry powder

2 tbsp thick cut marmalade

1 tbsp sunflower oil

Salt and pepper

To serve

8 mini naan breads

Cucumber and yogurt raita


Fry the onion for about 10 minutes until softened.

Mix together all the ingredients well.

Shape the mince into sausage shapes on small skewers.

Heat the oil in a pan and fry the koftas for around 15 minutes turning regularly to make sure they are evenly cooked.

Spread a dollop of cucumber raita inside a mini naan bread. Slide the kofta off its skewer, place on top of the raita. Add a dollop of chutney and serve.


Close up to the spiced kofta

Do you have a favourite recipe using lamb mince? Or any other cut of lamb for that matter? I’d love to hear about it, so do get in touch.

Recipe: a luscious lamb burger from Peter Gordon

Today I’ve got a great combination for you: a delicious recipe for a lamb burger from one of my favourite chefs ever.

Peter Gordon was born in New Zealand and is often credited as the ‘godfather’ of fusion cuisine. He was the Executive Chef at The Sugar Club in Soho in the 90s, probably my first real restaurant revelation, where every dish elicited gasps of delight from our table. I remember the night so clearly and how astounded I was at this genius cooking.

He now has restaurants in London and Auckland as well as having recently released a cook book called Peter Gordon Everyday. Think I’m going to have to get my hands on that, so watch this space.

In the meantime try out this delicious burger recipe.

New Zealand lamb burger


Serves 4

 500g New Zealand lamb mince

2 tbsps tomato sauce

2 tsps Worcestershire or any other brown sauce

1 spring onion, thinly sliced

12 mint leaves, shredded

1 avocado

¼ tsp finely grated lime zest

2 tsps lime juice

2 heaped tbsps mayonnaise

1 tsp mustard

50g feta cheese, crumbled

2 beefsteak tomatoes, thinly sliced

1 teaspoon extra virgin olive oil

4 burger buns, split open

1 butter lettuce, leaves separated

Use your hands (or a food mixer – not a food processor) and combine the lamb mince, tomato sauce, brown sauce, spring onions and ½ the mint leaves

Divide into 4 portions then roll out and flatten to around 1cm thick patties

Place on a tray in the fridge to firm up for anywhere between 2 hours and overnight

Remove the flesh from the avocado and mash with the lime zest and juice, then mix in the mayonnaise, mustard and lastly the feta

Mix the remaining mint leaves with the tomatoes and olive oil and season with black pepper and sea salt

Cook the patties over medium heat on the bbq until done to your liking then remove and rest in a warm place for 5 minutes while you assemble the burgers

Toast the buns on the cut side and sit the lettuce on

Drain excess juice from the tomatoes and place these on

Sit the cooked patties on top then spoon on the avocado mixture

Gently press the tops on

 For more information about New Zealand Lamb and loads of recipe ideas go to

Pork burgers with corn and salsa

I love burgers, but let’s be honest, they aren’t the healthiest of meal options – especially as they usually come with mounds of chips. So I decided to health-up my burger by using lean pork mince, serving it without a bun or chips but rather with a zesty salsa and corn on the cob (or mealies as we call them where I grew up). A really satisfying meal that won’t leave you with a guilty conscience!

The burgers freeze well so it’s worth making double what you need so you have another tasty meal in the freezer.

Oh, and I thought it appropriate to post a burger recipe in the week that the world’s first lab-grown burger was tasted. Scientists took cells from a cow and turned them into strips of muscle that they combined to make a patty. One of the expert tasters said: “It’s close to meat but not that juicy.”

Is this gross (makes me feel a bit queasy), or just a practical solution to world hunger and the increasing demand for meat? Farmers will need to use more energy, water and land which will result in more greenhouse gases. And what about possible long-term health issues that could occur as a result? Obviously only time will tell. In the meantime I’m happy to make my burgers with actual cow…or pig in this case. Enjoy.


A colourful and tasty plate of food (and it’s healthy, too)

Makes 4 burgers

500g pork mince

3 garlic cloves, peeled and crushed

4 spring onions., finely chopped

1 chilli, chopped

2 tsps ground cumin

1 tsp ground coriander

1 egg, beaten

For the tomato salsa

2 tomatoes, peeled and finely chopped

A large handful of basil, torn

Half a red onion, finely chopped

Juice of half a lime

2 tbsps olive oil

1 tbsp white wine vinegar

A pinch of sugar

Olive oil

Red onion

Mix all the burger ingredients together well and shape into patties with your hands. This quantity will make four good-size ones. Place in the fridge for at least half an hour to firm up.

Remove and fry on a medium heat in 1 tbsp of sunflower oil for about 8 minutes on each side, until browned and cooked through.

Mix together all the salsa ingredients a few hours before and set aside to let all the flavours intermingle.

Rub the corn with olive oil, wrap in foil and place in the oven at 180C for about 20 minutes, until the kernels are tender but still slightly crunchy.