Recipes
Lamb Slider-Roasted Lamb with
Mustard Sauce on Brioche
Food & Wine Festival, New Zealand

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Yield: 4 servings

Ingredients:
1/2 pound lamb sirloin
1 garlic clove, peeled and sliced into very thin slivers
2 tablespoons olive oil
¼ cup butter, softened
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
4 brioche rolls, sliced and toasted

Method of Preparation:
1. Place the lamb on a large platter and make ½" deep slits all over with a small knife, and insert a sliver of garlic in each cut. Rub the lamb all over with the olive oil and season with salt and pepper. Cover the meat and leave to marinade for 2 to 3 hours.
2. Preheat the oven to 350°F
3. In a large sauté pan, over medium heat, sear the lamb on all sides.
4. Transfer the meat to a roasting pan and cook it until it is firm to the touch and pink in the center, about 35 minutes.
5. Allow the sirloin to rest for 10 minutes before carving.
6. In the meanwhile, in a small bowl, combine the butter and mustard and season to taste with pepper. Butter both sides of the rolls and set them aside.
7. To serve, thinly slice the lamb and divide the meat among the four prepared rolls.

Mustard Sauce

Ingredients:
1 tablespoons olive oil
1 large white onions, sliced thinly
1/8 cup horseradish
1 cup brown gravy (your favorite recipe)
1/4 cup Dijon mustard

Method of Preparation:
In a skillet, add oil and cook white onions until caramelized. Be carefully not to burn.
Add horseradish, brown gravy and Dijon mustard. Blend well until heated.
Butter buns on both sides with this mixture.

Alternate Sauce

Ingredients:
2 tablespoons olive oil
1/2 cup finely chopped onion
1 garlic clove, peeled and finely chopped
3/4 cup grilled red peppers, coarsely chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons finely chopped parsley
To taste salt
To taste freshly ground pepper.

Method of Preparation:
Heat the olive oil in a sauté pan and add the onions and garlic. Cook for 2 minutes, stirring constantly or until the onions are translucent. Add the peppers and tomatoes and cook for approximately 3 minutes, or until most of the moisture has evaporated. Stir in the parsley and season with salt and pepper. Use 2 tablespoons of peperonato for each sandwich.