1 cup packed mint leaves (stems removed)
1 fresh red chili, seeds removed, finely diced
3 tablespoons finely chopped shallot
2 tablespoons finely diced ginger
1 pinch coarse gray sea salt
1 tablespoon honey
1 tablespoon lime juice
4 tablespoons chicken stock
1 1/2 teaspoons butter
1 1/2 tablespoons finely chopped shallot
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon five-spice powder
1/4 teaspoon cumin
1 1/4 pounds ground lamb
1/2-1 teaspoon salt to taste
1/2 teaspoon chopped thyme
1/2 teaspoon chopped chives
1 1/2 teaspoons chopped cilantro
1 teaspoon olive oil
8 ounces Montrachet goat cheese
ChutneyBlanch mint leaves in salted water for about 15 seconds, and immediately shock in ice water. Squeeze dry, and finely chop with a sharp knife. Heat the remaining ingredients in a saucepan for 3 to 4 minutes or until liquid has evaporated. Allow to cool, then add chopped mint leaves.
Melt the butter in a sauté pan, add shallots and garlic and sweat, add spices, and allow to cool. Transfer the garlic-shallot mixture to a large bowl, along with lamb, salt, and herbs, and mix together well. Heat the oil in a sauté pan and cook a sample of the spiced lamb to taste seasoning.
Form the goat cheese into 1/2-inch balls. Take a tablespoon of the lamb mixture and flatten into a disc, place a ball of goat cheese in the center, and wrap the lamb around the cheese until it is completely encased. Heat the oil in the sauté pan, and cook the patties for 3 to 4 minutes over medium-high heat, turning, until brown. Serve topped with a spoonful of chutney.