Lamb Sliders with Tzatziki (Greens)

 

Lamb tends to be polarizing - you either love it or hate it. We love it. I find that because it's so naturally flavorful, you really don't need to do much to it. I don't have a full-size grill right now, and these sliders make me miss it more than I can say, but a grill pan still produces really excellent results.



Makes 12 sliders

For the tzatziki:

1 large CUCUMBER, peeled, seeded and finely diced (11⁄2 cups)
¾ cup fat-free PLAIN GREEK YOGURT
1 tablespoon fresh LEMON JUICE
⅛ teaspoon SALT
⅛ teaspoon ground WHITE PEPPER
1 large clove GARLIC, minced
2 tablespoons chopped fresh flat-leaf PARSLEY leaves

For the lamb sliders:

COOKING SPRAY, for the pan
1 pound (450g) ground LAMB
⅛ teaspoon ground CUMIN
⅛ teaspoon dried OREGANO
¼ teaspoon ground
WHITE PEPPER
¼ teaspoon SALT
1 SHALLOT, minced
12 small BUNS, about 2 inches in diameter, split and toasted


1. Combine all the tzatziki ingredients in a medium bowl. Cover and refrigerate until ready to serve.
2. Make the lamb sliders: Preheat a grill or grill pan to medium-high and coat with cooking spray. Combine the lamb, cumin, oregano, white pepper, salt, and shallot in a large bowl. With clean hands, form the meat into 2-inch (5cm) patties and place on a large plate or platter. Press your thumb into the center of each patty to make an indentation.
3. Set a clean plate or platter nearby for the cooked sliders. Place the sliders on the hot grill and cook for 2 minutes per side (the meat should reach an internal temperature of 160°F/71°C). Transfer the cooked sliders to the clean plate and continue cooking the remaining sliders.
4. Place the cooked sliders on the buns and serve each with a heaping tablespoon of the tzatziki.


CALORIES 250
Fat 12g (Sat 3.9g, Mono 3.6g, Poly 0.7g)
Protein 13g
Carbohydrates 22g
Fiber 2g
Cholesterol 28mg
Iron 1mg
Sodium 277mg
Potassium 130mg
Calcium 21mg

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