The Invention

Black Raspberry Vinaigrette Lamb Sliders

Add a tray of raspberries or three raspberry handfuls or a cup of raspberries to a medium skillet, add garlic powder two tablespoons, two cups of red wine vinegar, five tablespoons of balsamic vinegar, two tablespoons of honey, three tablespoons of olive oil, a cup of pecans, and stir for 25 minutes until simmered and marinated. 

Add one sliced red bell pepper, red onion, one cup of mushrooms, two frozen chicken breast, and six cups of water to a pot and simmer for 45 minutes.

Take two washed lamb chop racks and put them in the oven for 12 minutes on 350°. Pull them out and add them to the heated Black Raspberry Vinaigrette for 6 minutes on each side searing both sides. Then add eight French rolls into a plate damped with olive oil, add on every side the oil on the French rolls, then add to a pan and oven on 350° for 7 minutes, and turn every minute and a half until brown and toasted on each side. Pull them out and cut them in halves, add then the black raspberries, pecans, and vinaigrette sauce to each half roll, then add mushroom, red bell pepper and onions from the chicken broth to each roll. Then after cutting the lamb into chops cut the meaty pieces and place one piece each on the rolls, afterwards serve. And for the tea, add two cups of water and one cup of milk to a pot, boil with three raspberry tea bags, two tea spoons of honey, one cap of vanilla extract, until milk begins to foam. Remove tea bags and foam then serve with the sliders.