Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible.
Imagine tasty lamb as a burger, now as a fancy cheeseburger. This is a meal to impress friends. The grand total for it should ring in under $25 for 4. I served this decadent slider with a small simple salad and vinaigrette. A great way to introduce your kids to a more complex flavor palate without spending $75 at a nice restaurant that serves lamb.
In this recipe, I’m going to teach you how to make Chevre into a condiment called crema. It is a simple way to use a semi-soft cheese, turning it into a spread.
For dessert I highly recommend Celebrity Dairy’s Ginger Goat’s Milk Gelato.
These are rich flavors, the best way to not be overwhelmed by them is to add a bit of acid. To do that I added pickled red onion and a garden fresh tomato slice. Ru & my brother added ketchup to theirs. My husband (the short bearded man spotted periodically on the farm) added mustard to his. Lots of ways to dress a slider and none of them are wrong.
Bring lamb up to room temperature by setting on counter for 1 hour before cooking.
Separate into 2 ounce patties. Yes they are small but with the bun and added ingredients it will be filling. Theses are sliders.
Season meat 5 minutes before frying.
Warm cast iron pan on med-hi heat, let this heat thoroughly, you want to get a nice crust on the lamb patty.
Add seasoned lamb patties to hot pan, after 2 minutes check to see if the release easily and flip. If they don’t wait 45 seconds and try again.
Remove from heat let rest for 3 minutes. Place on bun & dress to your liking.
Slice all rind off of the chevre log. * While some prefer the flavor of rind I’m not a fan. It is not so friendly when melting down into a sauce.
Crumble or cut Chevre into small pieces we want this to melt into the cream quickly.
Using a heavy bottomed pan heat cream over a lo-med heat. Stir often as the fat & sugar content will cause cream to scorch quickly.
When cream is beginning to steam whisk chevre into cream. Whisk until smooth. Remove from heat, serve warm.