Lamb Burger and Sweet Potato Fries

Yesterday was a Fremantle day: we had brekkie at the Fremantle Bakehouse; a movie at Luna on Essex and a shop at the Fremantle Markets where we picked up some delicious cheese as well as some pork sausages and some lamb mince with some Lawley bakery buns.

As a twist for a side dish but served as a separate course, Diane made a small plate heaped with Sweet Potato Fries; these fries turned out perfectly and were a great change from normal French Fries.

The lamb mince made when flavoured by Diane and made into patties was particularly soft and juicy. She spread a French product called Dijonnaise: a mixture of Dijon mustard and Mayonnaise which acted as a further softening agent for the buns. She also provided the usual suspects as additions to the Lamb burger.

The beverage provided by the chef was one of her favourites: a Coonawarra Cabernet Sauvignon by Robertson’s Well. It was a wonderful accompaniment to a wonderful meal.

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