Lamb Sausage with Garden Herbs and a Fresh Mint & Lavender Sauce
For the Sauce:
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)
PREPARATION & COOKING
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.
Wash and chop your mint.
Add the lavender flowers to your sauce base and leave infuse for a few minutes.
Pour the hot sauce onto the freshly chopped mint.
Place 300g of fresh lamb mince into a salad bowl and add 4 tbsp of freshly chopped herbs (parsley/chives/fennel/mint).
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.
Divide into 8 similar amounts and roll in oatmeal and flour mix.
Pan fry gently in a little oil and finish the cooking in a preheated oven (190c) until they are firm to the touch.
All thats left is to enjoy with the beautiful mint and lavender sauce.