Moroccan-style lamb burgers

INGREDIENTS

• 600 g quality lamb shoulder, minced
• olive oil
• 6 soft rolls, halved
• 6 heaped tablespoons natural yoghurt
• 1 heaped tablespoon harissa paste
• juice of 1 lemon
• extra virgin olive oil
• 1 handful fresh mint leaves
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ras el hanout or garam masala
• 1-2 teaspoons sweet smoked paprika
• 1 round lettuce, washed and spun dry
• ½ bunch fresh mint, leaves picked
• 1 handful edible flowers, optional
• lemon juice
• ½ pomegranate