1¼poundslean lamb (shoulder, neck or shank), ground
¼teaspoon freshly ground black pepper
1egg, lightly beaten
1½tablespoons minced onion
1garlic clove, minced
1tablespoon chopped fresh mint
1tablespoon chopped parsley
2 thick slices of fresh pineapple with the skin, eyes and core removed
Soak the bread crumbs in the stock. Add the lamb, salt, pepper, egg, onion, garlic, mint and parsley; mix together and shape into eight patties.
Broil the patties three to four inches from the source of heat for eight to ten minutes. Turn and broil for four minutes longer. Top each patty with a quarter of a pineapple slice. Dot with the butter and sprinkle with the sugar. Broil for four or five minutes more, or until done.