It’s funny where recipe inspiration strikes and this one struck in the bath of all places! I’ve been on the fence about lamb for a long time – it’s probably the most expensive meat by weight and yet it almost always seems lacking in flavour, tough and out of kilter on the meat-to-fat/gristle ratio. Having said all that, I do love a burger (another piece of the “why am I fat?” puzzle falls into place). But I wanted my first burger recipe on the Dizzy Dieter to be something a bit special and different. Lamb suggested itself with mint following…
