Ingredients
450g/1lb minced lamb (20% fat)
crushed black peppercorns
12 cloves garlic
1 sprig thyme
1 bay leaf
300ml/½ pint water
olive oil
3 tbsp chopped mint
50g/2oz unsalted butter, cut into small cubes
salt and freshly ground black pepper
For the chunky chips
4 large white potatoes
2 tbsp of olive oil
rosemary
To serve
green leafy salad
chunky chips
Method
1. Shape the lamb into four 'burgers' and coat them all over with crushed pepper.
2. Poach the garlic, thyme and bay leaf in the water for about 15 minutes or until the garlic is tender.
3. Remove the garlic and reserve.
4. Strain the liquid and keep for later.
5. In a hot frying pan with a little oil, sear the burgers with the garlic cloves for two minutes on both sides.
6. Lower the heat and cook for a further minute on each side, depending on how rare you like your meat.
7. Remove the burgers and browned garlic and keep warm.
8. Pour the garlic liquid into the lamb pan (there should be about 120ml/4fl oz).
9. Add the mint and butter and whisk to emulsify.
10. Put the lamb and garlic on a warm plate, season and top with the sauce.
11. For the chips, chop the potatoes into thick 2cm (¾in) batons, coat in oil and sprinkle with rosemary.
12. Cook in the oven for 25 minutes, turning occasionally.
13. Serve with a leafy salad and chunky chips.
