MIX: Add the chopped leeks and half of the coconut oil to a pan and cook over medium heat until the leeks are softened, about 3 – 5 minutes. Transfer the leeks to a bowl and chill them. In a second, large bowl, add the ground lamb, garlic powder and salt. Once the leeks are no longer hot, add them to the bowl and mix gently until the mixture is combined. Divide into four patties.
COOK: Add the remaining coconut oil to a skillet. Over low-medium heat, add the patties and cook each side until browned, about 5 minutes per side. Make sure the lamb is cooked all the way through.