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: Peppers stuffed with spicy lamb mince

I’ve been having a very busy few weeks, so apologies for my lack of recipes to inspire, it’s all been a bit full-on and I haven’t had much of a chance to get creative in the kitchen.

However, the good news is that I think this recipe is totally worth waiting for.

I wanted something I could prepare ahead and would have lots of vegetables in, a rich herby taste and good texture. You can make the mince ahead, the day before even, and give the flavours a  chance to develop.

This mixture will fill four decent-sized peppers, possibly with a bit left over. Serve it on the side if it won’t fit or save it for the next day. It’s really good on toast.

My colourful bowl of ingredients

My heart-shaped bowl full of colourful ingredients

Makes 4 stuffed peppers

2 red onions, peeled and chopped

4 cloves garlic

3 tbsps olive oil

1 red chilli, chopped

250g lean minced lamb

2 tsp cumin seeds

1 tsp harissa paste

1 tbsp ketchup

3 medium tomatoes, chopped

200ml red wine

100ml water

2 good handfuls of mint

1 400g tin of butter beans, drained and rinsed

2 red peppers

2 yellow or orange peppers

To make the mince

Fry the onion, garlic and cumin in 2 tbsps of the olive oil until softened and aromatic. Add the chopped chilli and mix through. Add the mince and cook until browned

Then add the harissa paste, ketchup, tomatoes, red wine and water. Stir well.

Add the fresh mint, simply tearing off the leaves – putting a couple of leaves for each pepper aside. Bring up to a slow simmer and leave on low for about 15 minutes. Turn off the heat and rest for at least an hour.

Heat the oven to 180C.

To prepare your peppers, carefully slice the tops off. Slide a sharp knife inside and remove the seeds and membranes.

Just before stuffing the peppers stir the butter beans through the mince.

Spoon the mince mix into the peppers, top with a couple of mint leaves, and replace the tops of the peppers. Pour the third tablespoon of oil into the dish. and place the peppers inside.

Ready to cook with their delicious filling

Ready to cook with their delicious filling

And with their hats on...

And with their hats on…

Cook uncovered for about 25 minutes until starting to blacken and bubbling inside.

Nicely charred straight out of the oven

Nicely charred straight out of the oven

Plated up with the Caesar salad

Plated up with the Caesar salad

I served it with one of my all-time classic favourites, Caesar salad. Simply delicious!

My top tips

Experiment with the filling. You could use different herbs, like oregano or rosemary. Or add different vegetables like courgettes or aubergines.

When buying the peppers try to find ones that are a decent size and also have relatively flat bottoms, so they don’t fall over once you’ve stuffed them and put them in the dish.

When cooking the mince, keep an eye on it to make sure it doesn’t dry out. If it’s looking a bit dry, add more water. It should always be a moist consistency, though not too liquid.

Vegetarians can simply leave the lamb out and stuff with even more vegetables and herbs of their choice. Be creative.

Thanks to the lovely people at Ville & Campange for the beautiful placemat which provides the background for the dish. It’s from their new range of summer placemats. I totally love this zesty green. You can find out more at