Colorado Lamb Sliders with Onion Confit, Pickles and Mustard Crema

Colorado Lamb Sliders with Onion Confit, Pickles and Mustard Crema

From: Executive Chef Paul Anders, Sweet Basil, Vail, CO, excerpt from The Sweet Basil Cookbook. Yield: 8 servings, 3 per serving.

Bread and Butter Pickles:
7 cucumbers sliced into 1/8” side chips
3 qt. water
1 qt. rice wine vinegar
1 Tbsp. turmeric
1 Tbsp. coriander seed
1 tsp. black peppercorns
1 Tbsp. mustard seed
3 bay leaves
2 cups sugar
1 Tbsp. dried dill

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish