adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb sliders
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Mouthwatering lamb sliders with smoky paprika relish, cucumber mint salsa, and harissa mayo.
Ingredients:
  • 500g lamb mince
  • 1 onion, grated
  • 1 clove garlic, crushed
  • 2.50 gm ground cumin
  • 62.50 ml flat-leaf parsley, finely chopped
  • 8 small buns
  • 50g mesclun mix
  • 4 roma tomatoes, cut into wedges
  • 0.63 gm paprika
  • 1 tsp pomegranate molasses
  • 1 Lebanese cucumber, diced
  • 20.00 ml mint, finely chopped
  • 5.30 gm lime juice
  • 1 red chilli, de-seeded and finely chopped
  • 62.50 ml bottled charred red peppers
  • 123.75 gm mayonnaise
  • 2 tsp harissa sauce
Instructions:
  • For the lamb sliders, mix the ground lamb with onion, garlic, cumin, parsley, and egg. Season with sea salt and freshly ground black pepper. Form 8 small patties and refrigerate them on a tray.
  • While the relish is being prepared, char the tomato wedges on a hot char grill until nicely charred on all sides. Transfer the charred tomatoes to a bowl, roughly chop them, then mix in paprika, molasses, sea salt, and pepper to taste.
  • Prepare a delicious salsa by mixing all ingredients in a small bowl and seasoning to perfection.
  • In a food processor, blend red peppers, mayonnaise, and 1 teaspoon of harissa until smooth to make the mayo.
  • Preheat a grill plate over medium-high heat. Grill the rissoles for about 5 minutes on each side until fully cooked.
  • Grill buns until lightly toasted. Add mesclun mix on the bottom buns, place cooked rissoles on top, and finish with a dollop of red pepper mayo. Serve sliders with various relishes in shot glasses or small glasses.

Similar Recipes