2 lbs. ground lean lamb
Salt & freshly ground black pepper to taste
8 oz. soft mild chevre
Raspberry-Mint Sauce (recipe follows)

1. Season the ground lamb to taste with salt and pepper and divide the meat into 8 equal parts.

2. Shape about 1 ounce of the chevre into a round nugget and mold 1 part of the lamb around the chevre, enclosing it completely; then shape it into a thick patty. Repeat with the remaining lamb and chevre.

3. Make the mint sauce.

4. Broil or grill the lamb burgers to desired doneness. Serve each burger with a few tablespoons of the mint sauce. 8 portions.

RASPBERRY-MINT SAUCE:

1 1/2 c. fresh mint leaves
1/3 c. white wine vinegar
2 tbsp. raspberry vinegar
1 tbsp. fresh lemon juice
3 to 4 tbsp. superfine sugar
Salt & freshly ground black pepper to taste

Tear the mint leaves into coarse pieces and place in a shallow bowl. Add the vinegars and lemon juice. Stir in 3 to 4 tablespoons sugar, depending on how sweet you want the sauce and season to taste with salt and pepper. Store covered in the refrigerator.