Lamburger Dinner with mint jelly

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 lb ground lamb
salt and pepper to taste
2 cloves garlic
1/4 cup fresh parsley
2 tbsp dijon mustard
1/4 cup olive oil
1 tbsp brown sugar
3 red potatoes
1/4 cup cooking oil
vidalia onion
1/4 cup fresh rosemary chopped
6 tbsp mint jelly
4 tbsp mayomaise
6 ciabatta rolls
1 1/2 cups baby spinach



Mix lamb with salt and pepper,shape into burgers spread with wet paste rub,set aside.
WET RUB Blend in cuissanart garlic, parsley, mustard,olive oil and brown sugar to a spreadable consistancy.
SAUTEE thinly sliced red potatoe and onion with 1/4 cup oil salt and pepper until done, toss in fresh rosemary.Set Aside.
MIX together mint jelly and mayonaise.
GRILL burgers on oil prepared grill until medium well. While hot spread with any remaining paste rub.
ASSEMBLE spread jelly/mayo onto bottom of chiabata roll layer baby spinach,place burger then top with rosemary potatoes close the roll roll and ENJOY…..