Lamb burgers

with brie cheese, jalapeño jam and quick pickle onions with a salad

PAIR with the Parity

Rack of Lamb

Ingredients

• 1lb ground lamb

• Seeded mustard — We love Edmond Fallot Old Fashioned Seed Style Dijon Mustard that we pickup from our local shop: Etto Pastificio

• brioch buns

• brie cheese

• jalapeño jam

• 1 red onion, thinly sliced (to quick pickle: juice 1-2 limes in a bowl, add a pinch of salt add the red onion and let sit while cooking)

• arugula

• 1/2 tsp dried rosemary

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp fresh ground pepper

• EVOO or oil of your choice

Directions

1. Mix the ground lamb, dried rosemary, garlic powder, salt and pepper in a bowl and form 4 patties

2. Cook to medium rare in a cast iron or on the grill.

3. Add slices of brie cheese on top and melt

4. Toast the brioche bun, add seed style mustard to the bottom, then the patty, top with arugula, pickled onions and the top of the bun spread with the jalapeño jam.

Mustard Seed Salad Dressing 

Ingredients

• 1 1/2 tbsp seed style mustard — We love Edmond Fallot Old Fashioned Seed Style Dijon Mustard that we pickup from our local shop: Etto Pastificio

• 2 cloves garlic, minced/pressed

• 1-2 pinches Kosher salt

• 2 tbsp White Balsamic Vinegar — We love Figone’s of California 15 year White Balsamic Vinegar.

• 1/4 cup of your favorite local Olive Oil — We love our local shop WeOlive — they ship!

Directions

Mix up the dressing and toss over your favorite lettuce/salad leaf mix. We like heartier flavorful leaves to stand up to lamb recipes — arugula and spinach.