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Local Grass-Fed Lamb Slider with Fresh Mint, Caramelized Onions, Clove & Curry Aioli on a Hawaiian Sweetbread Bun

6/12/2020

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Ingredients
​Burger
1/4 lb. Local grass-fed chopped lamb meat
10 Fresh mint leaves washed
1 small Maui sweet onion
1 tspn Olive oil
1 tbls Balsamic vinegar
1 Hawaiian sweetbread roll
Salt and Pepper

​
​Aioli
1/4 cup mayonnaise
1 diced garlic clove
2 tbls Lemon juice
1/2 tspn Curry powder
1/8 tspn Ground cloves



Directions
​Form lamb patty into desired thickness. Depress mint leaves on top. Season patty with salt and pepper on both sides.

​Slice onion. Heat olive oil in pan. Add onion and brown. Add balsamic vinegar. Cook until browned.
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Grill lamb burger and cook to desired doneness. Lamb can be cooked medium rare if desired. Slice sweetbread roll and toast.

​Combine ingredients for aioli.

Pau! Grind em’
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  • HOME
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    • Chef Ellard Bio
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