A few months ago we went to Napa Valley for the first time. We had a fabulous time enjoying the spring as everything was in bloom. One of our favorite tour and tasting was Robert Mondavi, not just for the wine and education, but because of the delicious mini lamb burgers served with a tasting of cabernet sauvignon. It was a fantastic combination and even came with a recipe card that we took home with us to save for a special occasion. When we made some chimichurri, we knew it was time to take the recipe out and make it. The flavors of lamb are great with chimichurri’s fresh summer like herb flavors. Try this combination at your July 4th party as appetizers with a glass of cabernet and your guests will love you for it. 🙂
- 1 lb of ground lamb
- 2 tbs of minced garlic
- 2 tbs of chopped cilantro or flat leaf parsley if you don’t like cilantro
- 2 tbs of chopped mint
- 2 tbs of chopped jalapeno (de-seeded)
- 1 tbs of oyster sauce
- 1 tbs of olive oil
- 1 egg yolk
- 1 ts salt
- 1 ts pepper
- Chimichurri Sauce
- 8-10 mini burger buns, buttered and toasted.
In a large mixing bowl, mix all ingredients. Form into small patties. Grill minilamb patties and toast buns. Assemble and top generously with chimichurri sauce and enjoy!!
The poppies were in bloom…
Spectrum of light dancing off the wine…Bouchon Bakery for french baguettes and Oakville Grocery for pate, roasted turkey, gouda cheese for a picnic lunch on top of Diamond Oaks–A fantastic place to picnic with great views of the valley.
One of the most beautiful places in the world..we can’t wait to go back!