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
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.
Fat 12g (Sat 3.9g, Mono 3.6g, Poly 0.7g)
Posted on Mon, January 6, 2014
by Frances filed under