Ingredients:

• 6 small Idaho® russet potatoes
• 1 cup white wine
• ¼ cup of Dijon mustard
• 1 teaspoon thyme
• 1 clove garlic, minced
• ¼ cup heavy cream
• 1 tablespoon cornstarch
• salt and pepper to taste
• 1 pound ground lamb
• ½ teaspoon dried thyme
• ½ cup mozzarella cheese

Directions:

1. Wash the Idaho® russet potatoes and cut them in half.
2. In a saucepan, add the white wine, Dijon, thyme, garlic and cream. Cover and bring to a boil.
3. Turn the heat down to simmer cook on low until the liquid is reduced in half, about 15 minutes. Make sure to whisk frequently to keep it from sticking to the bottom of the pot.
4. Pour a little of the sauce into a mug or heat-safe dish. Add the cornstarch and whisk to blend. Pour the mixture back into the sauce and mix. (This step helps you avoid lumps!)
5. Salt and pepper the potatoes.
   Air Fryer: Place them in the air fryer, skin side down, and spray with oil. Cook at 360°F for 15 minutes, or until the potatoes are soft.
   Oven: Bake at 375°F for 30 minutes, or until soft. Baking time may vary based on the size of the potatoes you use.
6. While the potatoes are cooking, add the lamb to a bowl and mix with salt, pepper, and the dried thyme. Form into small patties. Note: lamb tends to shrink a lot. Plan for shrinkage when forming your patties so that the cooked burgers match your potato size.
7. Heat the grill* and cook the lamb burgers. Using a digital meat thermometer, test for doneness. When the internal temperature reaches 145°F they are cooked.
8. After the potatoes and burgers are done cooking, place the potatoes on a baking dish skin side down. Make sure to keep an equal number of potatoes out to be the tops.
9. Top each slider half with a burger, spread on the Dijon sauce, and sprinkle with mozzarella cheese. Add the top burger bun and continue to make each slider.
10. Bake for 5-8 minutes at 350°F until the cheese is melted. Serve hot.