Cheese Stuffed Lamb Patties, Red Currant Chutney
Comments:	These really special patties take for time to prepare, but surely are worth it. The red currant chutney is perfect with the minty taste of the lamb. Out of time or red currant are impossible to find, simply serve these patties along with a red currant sauce from the store.
Servings:	4
Ingredients	Preparation
1 1/4 pounds [560 g] lean ground lamb 1 small onion, finely chopped 2 tablespoons [30 mL] finely chopped fresh mint 2 tablespoons [30 mL] finely chopped fresh parsley 4 ounces [113 g] Mozzarella cheese 2 tablespoons [30 mL] olive oil Salt and freshly ground black pepper 2 hamburger buns Red Currant Chutney 1 1/2 cups [375 mL] fresh or frozen red currants 2 teaspoons [10 mL] honey 1 teaspoon [5 mL] balsamic vinegar 2 tablespoons [30 mL] finely chopped fresh mint Salt and freshly ground black pepper	Preheat barbecue to medium-high intensity. Into a large bowl, mix together ground lamb and finely chopped onion, fresh mint and parsley. Generously season mixture with salt and freshly ground black pepper. Divide mixture into 8 equal parts. Flatten each into a patty. Cut Mozzarella cheese into 4 equal pieces. Arrange one piece of cheese in the middle of each of 4 of the patties. Top with remainng patties. Firmly press patties to get 4 quite flat patties. Pinch all around each patty to well seal in the cheese. Transfer fresh or frozen red currants into a bowl; pour in honey and balsamic vinegar then add finely chopped fresh mint. Crush using a fork; generously season chutney with salt and freshly ground black pepper. Using a pastry brush, coat cheese stuffed lamb patties with olive oil. Barbecue stuffed patties onto hot barbecue rack for approximately 15 minutes on each side turning patties at half-time, until golden browned. Serve each patty onto a hamburger half, along with red currant chutney into a small serving bowl.