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Ingredients
500g minced lean lamb
1 small onion finely chopped
2 tbsp finely chopped fresh mint
2 tbsp finely chopped parsley
115g mozzarella
salt and freshly ground black pepper to taste
1 tbsp oil
for the chutney
115g fresh or frozen redcurrants
2 tbsp clear honey
1 tsp balsamic vinegar
2 tbsp finely chopped mint
Method
1) mix together the lamb, onion, mint, parsley and salt and pepper
2) divide the mixture into eight equal pieces and use your hands to press them into flats rounds
3) cut the mozzarella into four slices, place them on four of the lamb rounds, top each with another round of meat, press together firmly, to seal the cheese completely
4) place all the ingredients for the chutney in a bowl and mash them together, season with salt and pepper
5) brush the lamb with oil and cook them over a moderately hot barbecue for about 15 minutes, turning once, until golden brown
Serve with the chutney.
Read also: Sauces and Marinades
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