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 add a chilled beer on the side. What could be better?
Ingredients
| 3 | Lamb steaks (Main) |
| 3 cups | New potatoes, cooked (Main) |
| ½ cup | Mayonnaise (Main) |
| 2 Tbsp | Creamed horseradish (Main) |
| 2 Tbsp | Chopped tarragon (Main) |
| 1 | Avocado, smashed (Main) |
| 2 Tbsp | Lemon juice |
| 10 | Slider buns (Main) |
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Directions
- 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.
- Chop the potatoes into small pieces. Place in a bowl with the mayonnaise, horseradish, tarragon and season to taste.
- Add the lemon juice to the avocado.
- Warm through the buns, spread a dollop of avocado, add a couple of slices of lamb and potato salad and serve.
