July 26, 2010
I’m not a huge red meat lover. Aside from the occasional fillet or burger, I’m content to forget about beef. But lamb. Oy. It makes me swoon. And drats, I’m not the only one, it seems. Last year I could count on finding a decent stock of ground lamb or lamb shoulder at my local grocery. Nowadays I’m engaging in purse battles with Neighbor Nelly over the last lingering loin. It’s become somewhat of a hot commodity. Who told you it was so good?
I already gave you the run down on this lamb ragu, forever ago in March. And since, there’s been hearty lamb stew and fall off the bone lamb shoulder and ack! no photos to prove it. But believe me when I tell you they happened and they were glorious and ack! no photos to prove it. I can only test Kyle’s growling stomach for so long. At times I think he’d like to chuck my camera against a wall. Plus, not everything makes for pretty pictures. So yeah, hearty lamb stew and fall of the bone lamb shoulder, both of which resembled…I digress.
The inspiration for this recipe stems from a trip to the Taste of Tremont, a Cleveland neighborhood festival highlighting the area’s best nibbles and noshes, where we happened upon these sliders. Perfectly spiced lamb mini burgers topped with a pepper aioli. I’m thinking there was some form of illegal substance laced among the legal spices because, goodness, they were euphoric. For my version, I opted for a tahini yogurt sauce instead of an aioli, to lighten it up a bit. Plus I love the cool tang of savory yogurt sauces paired with smoky sweet spices, like cumin and curry.
Enjoy these as appetizers, hors d’oerves or a main course (as we typically do). I also serve the tahini yogurt sauce as a dip with warm pita or crackers, so celebrate the leftovers. It’s also good atop stewed lentils.
Spiced Lamb Sliders
- 2 tsp ground cumin
- 1 1/2 tsp curry powder
- 1/2 tsp sweet paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- 1/2 tsp kosher salt
- 1 lb lean ground lamb
- slider buns or small dinner rolls, sliced and toasted
- Tahini Yogurt Sauce (recipe follows)
- arugula, romaine or favorite lettuce
Combine the spices (cumin through salt) in a small bowl. Sprinkle the spice mixture over the ground lamb and gently mix in until well distributed (I used my hands). Divide the lamb into 8 equal (approx 2 oz) parts and shape into 2-3 inch patties.
Preheat a grill over medium-high heat. Grill the sliders for 4-5 minutes per side, depending on thickness, until meat reaches desired doneness. Serve each slider on a toasted bun, top with yogurt tahini sauce and lettuce.
Tahini Yogurt Sauce
- 1 cup reduced fat greek yogurt
- 2 T tahini
- 1 T olive oil
- 1 tsp finely minced garlic, scraped to a paste
- 1/2 tsp kosher salt
- juice of 1/2 lemon
Combine all ingredients together in a bowl. Refrigerate for at least 20-30 minutes before serving.