Directions

1. Preheat the grill. Place the lamb in a large bowl. Add the carrot, onion, breadcrumbs, nutmeg and thyme, and season with pepper. Mix roughly with a spoon. Add the egg and use your hands to mix the ingredients together thoroughly.
2. Divide the mixture into 4 and shape each portion into a patty about 10–12 cm in diameter, or about 2 cm bigger than the diameter of the buns. Brush both sides of the patties with oil, then place them on the grill. Cook for 4–5 minutes on each side - depending on their thickness - or until fully cooked.
3. Meanwhile, to make the relish, cut the peel and pith from the orange with a sharp knife and, holding it over a bowl to catch the juice, cut between the membranes to release the segments. Roughly chop the segments and add them to the juice. Add the raspberries and sugar, lightly crushing the fruit with a fork to mix it together.
4. Toast the buns briefly on the barbecue if desired. Put a lamb patty in each bun and add some lettuce to garnish and a good spoonful of relish. Serve with the remaining relish.