Lamb Sliders with Tomato Chutney. 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.
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.
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.
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.
More About Tasting Colorado 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. This recipe for Lamb Sliders is a perfect example.
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.
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.
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 Poblano and Chive Mashed Potatoes are featured in Tasting Colorado. A spicy riff on an American classic,
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.
Recipe for Lamb Sliders with Tomato Chutney
I hope you give this lamb sliders recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about hour experience with the recipe.
And if you have a favorite lamb sliders recipe, please let me know, I’d love to give it a try.
Lamb Sliders with Tomato Chutney
- For the Burgers:
- 8 ounces ground lamb
- 1 teaspoon chopped fresh rosemary or thyme
- 2 Tablespoons fresh chopped mint
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 slider buns or 8 mini buns for smaller bites
- For the chutney:
- 1 Tablespoon canola oil
- 1/2 pound Roma tomatoes rough chopped
- 2 Tablespoon minced fresh ginger
- 1/2 white onion finely chopped
- 1/4 Cup red wine vinegar
- 1/4 Cup sugar
- 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.
- 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.