Minted lamb burgers

1. In a large bowl, combine lamb, mint jelly, half the juice and garlic, tossing well. Chill, covered, 30 minutes.
   
   
2. Preheat a barbecue plate on high. In a large bowl, combine potatoes, zucchini, oil, rosemary and remaining juice. Season to taste and toss to coat. Brush barbecue plate with a little oil and barbecue potatoes for 10-15 minutes, turning occasionally, until crisp and golden.
   
   
3. Meanwhile, add lamb and zucchini to barbecue and cook for 2-3 minutes each side, until lamb is cooked to taste.
   
   
4. Fill bread rolls evenly with spinach leaves, zucchini and lamb. Spoon hummus over. Serve with crispy potatoes and yoghurt.

• Turn this into a salad. Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt.