Pick a small handful of parsley and mint leaves and set them aside. We’ll dress these to top our patties at the end. Finely chop the remaining parsley and mint, add capers, and roughly chop them all together. Transfer to a bowl. Grate in the garlic, then add red wine vinegar, Dijon mustard, and olive oil. Season with salt and stir to combine. To make light work, this can all be done in a mini food processor or blender, just make sure to keep some texture, we don’t want a smooth sauce. Finely slice your lemon peel and add this. I know this seems like an extra step, but it really brings out a fresh pop of flavour.

Add the salsa verde to the lamb mince and mix thoroughly with your hands. Form the mixture into patties by scooping out about a tablespoon of mince, rolling it into a ball, and flattening it slightly. Repeat until all the mince is used.

Heat a heavy-based frying pan over medium heat with a drizzle of oil. Add a few patties at a time, making sure not to overcrowd the pan, so they can brown properly. Overcrowding the pan is never a good thing. Cook each side for about 4-5 minutes, or until a nice crust forms. Transfer the cooked patties to a plate and repeat with the remaining batches. Once all patties are cooked, return them to the pan along with the cherry tomatoes. Give the pan a shake and cook for 2-3 minutes, just until the tomatoes begin to burst—the idea here is not to cook them, rather give them a kiss from the heat of the pan. Turn off heat, squeeze over half a lemon and add ¼ cup of boiling water to the pan. Give it a stir. This will help create a lovely sauce to pour over.

Dress the Herbs: Toss the reserved parsley and mint leaves with a bit of olive oil, a squeeze of lemon, and a pinch of salt. Prepare the Garlic Yoghurt: Combine all dressing ingredients and season with salt and pepper.

And finally, to serve: Plate the patties over your chosen grain,drizzle with pan juices, add a dollop of garlic yoghurt, and finish with the dressed herbs on top.