I’m trying to squeeze the last of my summer “to-do” list into whatever warm days we have left this year. Hence Provençal Lamb Sliders on the grill. However, truth be told these Provençal Lamb Sliders are actually leftover from my spring to-do list. Does that ever happen to you? Do you make plans that get shoved to the back burner until you wake up one night with a vast need to rearrange your underwear drawer once you realize how long that simple task has been on the list? If so then you’ll understand this: when it comes to to-do lists – when all is said and done, more is often said than done.
Provençal Lamb Sliders
When I first came across the Jonathon Sawyer burger recipe that inspired these sliders it was a rainy winter’s day and I was yearning for springtime lamb. So I tucked the idea on the bottom of my to-do list. Well, spring turned into summer and more got said than done – blah, blah, blah – here we are and it’s October. Fortunately in Los Angeles the sun is still shining brightly enough to justify lamb sliders with deliciously assertive, pastoral flavors from the South of France: stinky cheese, caramelized shallots, and Niçoise olives flavored with the quintessentially Provençal combination of rosemary, thyme and lavender.
I’m sorry it took me so long get these lamb sliders to the table. I don’t know how they kept slipping to the bottom of my to-do list. But today is the day when lamb sliders are both said and done and I can finally utter the phrase “Finished!” loud and clear. I feel like that kid in grade-school who wants the rest of the class to know that his pop-quiz in math has been victoriously completed. Another task – done. GREG