Potato and lamb sliders. Picture / Babiche Martens

Potato & Lamb Sliders

Serve your filling in brioche buns to bring a sweet and buttery texture

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 a chilled beer. What could be better?

Makes 10

3 lamb steaks
3 cups cooked new potatoes
½ cup mayonnaise
2 Tbsp horseradish cream
2 Tbsp chopped fresh tarragon
Salt and pepper
1 avocado, smashed
2 Tbsp lemon juice
10 slider buns

1. 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.

2. Chop the potatoes into small pieces. Place in a bowl with the mayonnaise, horseradish, tarragon and season to taste.

3. Add the lemon juice to the avocado.

4. Warm through the buns, spread a dollop of avocado, a couple of slices of lamb and potato salad and serve.

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New Zealand Herald

New Zealand Herald

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