NOURISH … one tasty lamb slider w/ gougere buns |farm to table lunch at robert sinskey vineyard


Wisteria vines in bloom at the Robert Sinskey Vineyard

On a recent trip to Sonoma our great friend Joanna made reservations for a farm to table lunch at the Robert Sinskey Vineyards. We had a tour of the vineyard, cellars, kitchen garden, and then concluded with a farm to table wine tasting and lunch. It was perfect weather, fantastic wine, and definitely the best lamb burger I’ve ever tasted. It was actually a lamb slider, with lambs they raised, made with gougeres for the buns. Gougere is essentially a french cheese puff pastry but makes an excellent bun for a slider. The recipe is below. I did eat the bun there with the gluten but at home I modified it to be gluten free replacing the flour with Pamela’s Baking Mix. They were amazing!! (you could experiment with other GF flour mixes as well). They make a great breakfast addition to sausage sliders too. Erin, the chef was kind enough to send me the recipe for the lamb sliders and said that I could share the recipe here on the blog. You will find it at the end of the post and MUST find a way to make it. SO, SO good! Another tasty treat on the lunch platter was a prosciutto from La Quercia in Iowa.



These gougeres are so amazing with the cheese and rosemary/thyme combination.

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LAMB SLIDERS from Robert Sinskey Vineyards

1 lb ground lamb
1 clove garlic, minced
1 shallot, minced
1 T. rosemary, minced
1 t. toasted fennel seed, ground
1 tsp.  aleppo pepper or espelette pepper ( I used aleppo pepper from Penzeys)
1 t. kosher salt ( I used sea salt)
Several grinds of fresh black pepper.
(optional) queyere cheese for melting on top
Combine all ingredients.
Before forming all sliders, make a little patty and cook it off so you can adjust the seasoning to suit your preference. Form the rest into small sliders (about 2-1/2″ round) and cook until medium well. Melt cheese on sliders (optional)
Serve with the above Gougeres.