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Mini Lamb Burgers on Roasted Potato Rounds
makes about 18 mini burgers

1 pound ground lamb
1 teaspoon ground coriander
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup chopped cilantro
3 cloves garlic, crushed

2 large potatoes, scrubbed and cut into 1/4 inch thick rounds
Olive oil
Chunky salt and fresh pepper
Fresh lettuce, washed and torn into small bits
Cilantro leaves, for garnish

Mix the lamb, spices, salt and pepper, egg, breadcrumbs, cilantro and garlic. You can use the meat mix immediately, freeze, or leave in the fridge overnight. When you're ready to use it, form into small, 3-inch patties.

Preheat oven to 450ºF. Toss the potato rounds in olive oil and salt and pepper. Spread in a single layer on a parchment-covered baking sheet and roast for about 30 minutes, or until golden on the outside and flaky inside. Turn them over about halfway through. Check often near the end; the roasting time really depends on how thick you cut them.

While the potatoes are roasting, heat a grill or a heavy skillet. Heat a little olive oil in the skillet, if using, then cook the lamb burgers for about 2 minutes on each side, or until medium pink in the center.

Serve hot on top of roasted potato rounds with lettuce, cilantro, and some fresh horseradish if you would like.