LAMB BURGERS WITH RED CURRANT CHUTNEY These very special burgers take a little extra time to prepare but are well worth it. The red currant chutney is the perfect complement to the minty lamb taste. 1 1/4 pounds ground lean lamb 1 small onion, finely chopped 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh parsley 4 ounces mozzarella cheese 2 tablespoons oil, for basting Salt and freshly ground black pepper FOR THE RED CURRANT CHUTNEY 1 1/2 cups fresh or frozen red currants 2 teaspoons clear honey 1 teaspoon balsamic vinegar 2 tablespoons finely chopped mint

In a large bowl, mix together the ground lamb, chopped onion, mint and parsley until evenly combined. Season well with plenty of salt and freshly ground black pepper.

Roughly divide the meat mixture into eight equal pieces and use your hands to press each to the pieces into a flat round.

Cut the mozzarella into 4 chunks. Place 1 chunk of cheese on half the lamb rounds. Top each one with another round of meat mixture.

Press each of the 2 rounds of meat together firmly, making 4 flattish burger shapes. Use your fingers to blend the edges and seal in the cheese completely.

Place all the ingredients for the chutney in a bowl and mash them together with a fork. Season well with salt and freshly ground black pepper.

Brush the lamb burgers with olive oil and cook them on a moderately hot grill for about 15 minutes, turning once, until golden brown. Serve on hamburger buns with the chutney.

Serves 4.

COOK'S TIP: If time is short, or if fresh red currants are not available, serve the burgers with ready-made red currant sauce.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]