Premier Series Artisan Recipe - July 2012

The Shannon Family raises lamb at their ranch, "that gives our family plenty of opportunity to experiment with lamb and wine pairings,” says daughter Audrey Shannon. “Our Shannon Ridge Chardonnay pairs beautifully with this grilled meat and homemade garlic-flavored mayonnaise (aioli). From our table to yours...enjoy!” Ground Lamb Sliders

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Ground Lamb Sliders with Chardonnay Aioli

Ingredients:
• 1 lb. ground lamb (Shannon Ranch lamb, of course!)
• 2 Tbsp Olive Oil
• 4 sprigs of rosemary, chopped
• 1 handful fresh mint, chopped
• 4 garlic cloves, chopped
• salt and pepper, to taste
• 6 egg whites
• Shannon Ridge Chardonnay
• 8 potato slider buns


Directions:
Mix ground lamb, olive oil, rosemary, mint, chopped garlic, salt and pepper. Let sit overnight in refrigerator.

Aioli: Add 6 egg whites to glass mixing bowl, Beat on low 5 minutes until fluffy. Slowly add Chardonnay to egg whites, mix again, slowly drizzle a little olive oil into mixture. Beat on low another 5 minutes. You will see your spread become more creamy. Once firm and a beige color, refrigerate overnight.

Ready to grill. Make ground lamb mixture into slider size patties. These will not shrink. Cook on grill to desired readiness, about 6 minutes per side. Have your mini buns warmed and smothered with your Chardonnay aioli.

This dish pairs wonderfully with Shannon Ridge Chardonnay!

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Click to view our past recipes:

June 2012

May 2012