Lamb Sliders with Tomato Chutney, and a Colorado Cookbook Giveaway

Lamb Sliders

Before I talk about this cookbook and the giveaway, I want to do a little pre-gushing about this Lamb Sliders with Tomato Chutney recipe. O-M-G, good grief, delicious. My choice for a recipe to feature from the new cookbook, Tasting Colorado.

michele-morris-chef-whites-square-small My friend Michele, is a professional chef and sommelier, writes a food blog Cooking with Michele, teaches private cooking lessons for both adults and children, leads cooking dinner parties, offers small event catering, and she has just published a cookbook, Tasting Colorado…Favorite Recipes From the Centennial State.

Tasting Colorado is a great collection of 120 recipes from Colorado’s finest restaurants, lodges, guest ranches and bed and breakfasts.

cookbook

Michele styled and shot all of her own the photos for the book. Look at this beautiful stack of pancakes dripping in maple syrup that she chose for the front cover. 157 mouthwatering color photographs bring the recipes to life and make it gorgeous enough for any coffee table, that is if you can bare to let it out of the kitchen.

Sample cookbook

You’ll find many recipes that represent our classic Western Fare, and our love of fresh, local ingredients, and the book also displays our more sophisticated side and fondness for contemporary global cuisine.

For a fresh take on fabulous food, sample the Cowboy Corn Cakes; Crème Brulee French Toast; Bear Creek Smoked Trout Pate; Tequila-Lime Salsa; Grilled Palisade Peaches, Serrano Ham and Rocket Salad; Poblano Chile and Chive Mashed Potatoes; Buffalo Redeye Stew; Sweet Corn Soup with Cilantro Puree; Colorado Leg of Lamb with Creamy Polenta and Lamb Jus; Chili-Chocolate Bourbon Cake; and the Roasted Colorado Peach-Pistachio Brioche Pudding with Ice Cream.

Whether you’re a local who wants to recreate a recipe from your favorite restaurant, or a tourist who wants to prepare a dish from a memorable vacation, the recipes you are looking for are in this book.

Stanley Hotel

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Being a tourist in my own beautiful state, I chose to prepare these lamb sliders from one of my favorite destinations, Estes Park. We’ve driven by the Stanley Hotel many times on our way to Rocky Mountain National Park, but have never taken the time to stop.

Little did I know that these small bite burgers were hiding behind it’s grand exterior. Truly wonderful flavors here.  Lamb seasoned with mint and rosemary and topped with a tomato vinegar ginger chutney…shame on you if you don’t give these a try.

 

  Poblano potatoes

I was also thrilled to find a recipe from one of my favorite restaurants, Tamayo on historic Larimer Street in downtown Denver, Chef Sandoval’s mashed potatoes with poblano peppers and chives are featured in Tasting Colorado. A spicy riff on an American classic, I’ll blog about this when I announce the winner of this giveaway.

Michele and her publisher have made an extra copy available to me to give to one of my U.S. readers. No hoops to jump through, just leave me a comment that you’re interested.

If you’re not the winner, Tasting Colorado is available at bookstores and gift shops all around Colorado. You can also pick up a copy online at www.farcountrypress.com or at Amazon.com. Contest will end one week from today, March 19 at midnight.

4.8 from 4 reviews
Lamb Sliders with Tomato Chutney
 
Author:
Ingredients
  • For the Burgers:
  • 8 ounces ground lamb
  • 1 teaspoon chopped fresh rosemary or thyme
  • 2 T. fresh chopped mint
  • ½ t. salt
  • ½ t. pepper
  • 4 slider buns or 8 mini buns for smaller bites
  • For the chutney:
  • 1 T. canola oil
  • ½ pound Roma tomatoes, rough chopped
  • 2 T. minced fresh ginger
  • ½ white onion, finely chopped
  • ¼ C. red wine vinegar
  • ¼ C. sugar
Instructions
  1. For the Burgers: Combine ground lamb, rosemary, mint, sald and pepper in a small bowl and mix well. Shape into 4 small slider burgers or eight small bite burgers. Grill or pan sear to desired doneness and place each burger in a bun. Top with tomato-ginger chutney.
  2. For the chutney: Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. Chill before serving. Chutney may be stored in the refrigerator for up to two weeks.

Good luck, you’re going to love having this book in your collection.

Lamb Sliders with Tomato Chutney…It’s What’s for Dinner.

 

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Comments

  1. says

    what a beautiful book and one I’d love to have in my kitchen! I think I could put that tomato chutney on so many dishes, sounds great. Thanks for the chance to win!

  2. says

    We are raising and marketing our grass-fed, hormone free lambs to “white tablecloth” restaurants and am always looking for new recipes to send to my chefs to showcase our lamb. thanks for the new flavor combinations. ” The Meadows”

  3. Dot says

    I’ve been making lamb sliders for a while now, never thought to add mint. The chutney looks like a great complement. Would love to win Michele’s book!

  4. says

    Wow, that looks fabulous Lea Ann. I love lamb burgers, I am going to have to try it.

    I would love the chance to win, thank you. If I don’t win the book, where can I find it?

  5. brenda s 'okie in colorado' says

    Wow, what a beautiful cookbook! Not only the cover and photos, but the recipes sound incredible. I can’t wait to get this book. The lamb sliders will be on my menu very soon. My husband would especially love these. By the way, the pineapple cake you posted is a recipe I have been looking for. I made this cake often back in the 70′s. Thanks for posting!!!

  6. Drew says

    I used to live in Highlands Ranch, on the east side, near Quebec, so it was nice discovering your blog recently. I do miss it, now that I’m in the New England coastal area.

    Michele’s book looks great. I’d certainly like a copy.

  7. says

    That is one great looking plate and I’m sure it was delicious – great shot. We don’t need another cookbook so omit me from the drawing so someone else will have a chance – seems like I win way too often :-)

  8. barbara n says

    I would love to win the Tasting Colorado cookbook for my collection! I love lamb and order it whenever I go out, but would love to try and make it at home.

  9. says

    Some of my all-time favorite recipes are from the collection of Colorado Junior League cookbooks that I own. I would love to own this one too! We been fortunate to have been able to travel to Colorado on numerous ski trips when our girls were younger and also to Boulder when one of our daughters was in school there. We’ve enjoyed countless enjoyable meals in your beautiful state!

  10. says

    Writing a cook book is hard enough. Styling and shooting it is extreme! That is like doing half a dozen full time jobs for months on end, no thanks. Looks like she really nailed it though.

  11. Sally says

    I wish I could have a Copy of This Cookbook, Tasting Colorado , To Have Some Great Recipes in hand , when cooking

  12. says

    Good heavens has this ever caught my attention. I’m out of ground lamb though, I wonder if ground venison would taste as good? I’ll have to let you know.

  13. says

    Those lamb sliders look wonderful. It’s nice to see something besides the typical ground beef, turkey or chicken. And you’re right, that stack of pancakes looks tasty with the syrup dripping down the sides. My pictures never turn out the mouthwatering.

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