1 Pre-heat the oven to 200Â°c. 2  Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).  Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well.
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âreFramedâ is a feature showcasing fine art photography and vision-forward photojournalism. It is curated by Los Angeles Times staff photographer Barbara Davidson. Anne Wilkes Tucker is currently the Gus and Lyndall Wortham Curator of Photography at The Museum of Fine Arts, Houston where she has worked since 1976. She founded the Photography Department at the museum that now has a collection of over 28,000 photographs.