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.