Lamb burger with red slaw and mint yoghurt

Instructions

1. Sprinkle lamb fillets with 2 tsp cracked pepper, pressing lightly to coat. Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 2 minutes before slicing thickly.
2. Meanwhile, combine cabbage, beetroot, onion, radish, remaining oil and half the juice in a medium bowl.
3. Combine yoghurt, rind, mint and remaining juice in a small bowl.
4. Top each roll base with spinach, red slaw and lamb. Drizzle with yoghurt mixture and sprinkle with parsley. Serve with roll tops.