Warning: Lamb fat is a tricky one to wash off. I made these patties under my broiler this weekend and have washed the broiler pan three times and it still feels sticky. But I've grown to love the taste of lamb; I guess a little extra dishwashing is the price to pay.

I mixed these up and formed them into patties early in the day, then refrigerated them until we were ready to make dinner: about three minced scallions, a couple tablespoons minced mint, a large minced clove of garlic and a pound of ground lamb. Season the outside of the patties with salt an pepper, broil on each side about 5 minutes (I made them into three big patties) and serve with yogurt, chutney and warm flatbread.