Serves: 4 Lamb Burgers with Sun-Dried Tomato Aioli
Sweet and tangy slaw
Combine 1 tablespoon sugar, 3 tablespoons cider vinegar, 1 tablespoon canola oil, and 1/4 teaspoon salt in a large bowl. Add 4 cups packaged cabbage-and-carrot coleslaw, 1/3 cup vertically sliced red onion, and 2 tablespoons fresh parsley leaves; toss to combine.
Lamb Burgers with Sun-Dried Tomato Aioli