Who can say no to rare sliced lamb served with a tarragon-infused potato salad stuffed into a slider? Serve in brioche buns to bring a sweet and buttery texture. And maybe a chilled beer. What could be better?
POTATO AND LAMB SLIDERS
Makes 10
3 lamb steaks
3 cups cooked new potatoes
½ cup mayonnaise
2 Tbsp horseradish cream
2 Tbsp chopped fresh tarragon
Salt and pepper
1 avocado, smashed
2 Tbsp lemon juice
10 slider buns
1. Preheat a barbecue grill to a medium heat. Rub the lamb with a little oil, season and cook until done to your liking. Set aside.
2. Chop the potatoes into small pieces. Place in a bowl with the mayonnaise, horseradish, tarragon and season to taste.
3. Add the lemon juice to the avocado.
4. Warm through the buns, spread a dollop of avocado, a couple of slices of lamb and potato salad and serve.
