- 200g/7oz lamb steak, fat trimmed and roughly chopped
- ½ small red onion, finely chopped
- handful fresh mint, chopped
- salt and freshly ground black pepper
- 1 tbsp plain flour
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 red onion, cut into rings
- ½ jar of marinated artichokes, drained
- 2 tbsp honey
- ½ tsp dried chilli flakes
- For the lamb, place the meat into a food processor with the onion and mint and season with salt and freshly ground black pepper. Pulse to mix but not over blend to a paste.
- Transfer the lamb mixture to a bowl and use the flour to bind and form into four patties. Place into the fridge yo chill while you make the onions.
- For the onions, heat the oil in a small frying pan and add the onions. Cook gently for three minutes. Add the artichokes and continue to cook, covered for five minutes.
- Add the honey and chilli flakes and cook uncovered over a high heat for three minutes.
- Meanwhile heat the oil for the lamb in a frying pan. Add the lamb and cook for three minutes on each side, or until cooked through.
- To serve, place the lamb onto a plate and top with the onions.