Here is the third recipe in my countdown to the Epcot International Food & Wine Festival at Walt Disney World. Have I mentioned that my sister and I are running in the Wine & Dine Half-Marathon Relay? Have I also mentioned that we are not prepared, or at least I am not. I am glad it is a relay (even though it is not split down the middle; I will be stuck with the bulk with 8.3 miles). Luckily there is a Finish Line Party that will include wine. I will have to keep that in mind as I am running (or walking).
Back to the recipe…this was one of Mr. G’s favorites from last year’s festival. He loves lamb. The original recipe called for lamb sirloin and Whole Foods didn’t have any. I went with ground lamb instead. Hawaiian Rolls makes “snacker” sized rolls so I used those. I was a little heavy handed with the cayenne pepper, unfortunately, so the chutney was a little spicy, but I got the gist of it. I would definitely make these again.
14 more days to go…
Lamb Slider with Tomato Chutney
Wellington, New Zealand
Adapted from they 2009 Epcot International Food & Wine Festival Cookbook
Lamb Slider Ingredients:
1/2 lb. ground lamb
1 garlic clove, minced
Coarse salt & ground black pepper
1/4 cup butter, softened
1 Tbsp. Dijon mustard
4 slider rolls
Tomato Chutney Ingredients:
1/2 cup yellow onion, chopped
6 plum tomatoes, peeled and diced
1/4 cup golden raisins
1/4 cup white wine vinegar
2 Tbsp. light brown sugar
1 tsp. fresh ginger, minced
1 Tbsp. garlic, minced
Pinch of ground cardamom, ground cumin, ground coriander, and turmeric
1/2 tsp. cayenne pepper
Coarse salt to taste
1. Preheat the oven to 350 ° and spray a roasting pan with cooking spray. In a medium bowl, combine the ground lamb, garlic, eggs, and salt and pepper.
2. Form into 4 slider-sized patties and place on pan. Cook for about 30-35 minutes.
3. Meanwhile in a small bowl, combine butter and mustard; season to taste. Butter both sides of the rolls and set aside to taste before serving.
4. For the tomato chutney, place all ingredients except salt in a smal saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Season with salt; serve at room temperature.