Last night’s dinner
The pizza was yummy and only a couple of pieces left (as you can see by the picture) that will make a great lunch tomorrow. Today we had a late lunch when we got home from the dentist and errands of leftover lemon-chicken lasagne. That dish reheats really well in the microwave.
I needed a dinner that would sort of work away at itself while we were gone today and I didn’t know how happy I was going to be after the dentist so…I made an extra batch of the basic dough last night but added fennel seeds and formed it into eight buns.
This morning I put in a bowl; 1/2 cup panko crumbs, 2 garlic cloves (chopped), 1 T. dehydrated onion, 2 tsp. dried mint, 1 tsp. Greek seasoning (I like Epicure’s-if you don’t have any then make your own with thyme, basil and oregano), dash of worsteshire, 1 egg and 1 1/b. of ground lamb. Let the lamb defrost with the seasonings and form into eight small burgers (sliders).
I’m serving this with arugula and strawberry salad with a mustard and honey dressing.
Mustard and honey dressing
In a jar with a tight fitting lid; combine equal parts white balsamic and olive oil. Add; 1/2 as much honey and then grind (in a mortar and pestel or with the bottom of a pot)a 16th of the amount of mustard seeds. Shake thoroughly.
The fennel buns were delicious. I shared them today with my family!!!