Lamb Sausage with Garden Herbs and a Fresh Mint & Lavender Sauce


INGREDIENTS

For the Sauce:

  • 25g sugar

  • 25ml white wine vinegar

  • 4 good pinches salt

  • handful of mint

  • some lavender flowers

For the Lamb:

  • 300g fresh lamb mince

  • 4 tbsp freshly chopped herbs (parsley/chives/fennel/mint)

  • salt and pepper

  • dash of Worcestershire sauce

  • half a beaten egg

  • dash of Gordon's Gin

  • oatmeal and flour mix (for coating)

  • olive oil

PREPARATION & COOKING

SAUCE

  1. Boil 100ml water with 25g sugar then add 25ml of white wine vinegar and 4 good pinches of salt. Bring back to a slow heat.

  2. Wash and chop your mint.

  3. Add the lavender flowers to your sauce base and leave infuse for a few minutes.

  4. Pour the hot sauce onto the freshly chopped mint.

LAMB

  1. Place 300g of fresh lamb mince into a salad bowl and add 4 tbsp of freshly chopped herbs (parsley/chives/fennel/mint).

  2. Season with salt & pepper and add a good dash of Gordon's Gin and a good dash of Worcestershire sauce, half a fresh egg, and mix till it forms a dough.

  3. Divide into 8 similar amounts and roll in oatmeal and flour mix.

  4. Pan fry gently in a little oil and finish the cooking in a preheated oven (190c) until they are firm to the touch.

  5. All thats left is to enjoy with the beautiful mint and lavender sauce.


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