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Grilled Lamb Sliders with Yogurt Tahini Sauce

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Ingredients

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Yogurt Tahini Sauce

  • ½ cup plain coconut yogurt or Greek-style yogurt*
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, grated (about 1/2 teaspoon)
  • ¼ teaspoon Celtic sea salt

Lamb Sliders

  • 1  pound ground lamb
  • 1/4 cup finely chopped toasted pine nuts*
  • 1 1/2 tablespoons za’atar
  • 1/2 teaspoon Celtic salt
  • 1 large garlic clove, grated
  • 1/4 teaspoon black pepper

Romaine Salad

  • 4 cups romaine lettuce, whole leaves and chopped leaves
  • 1 cup seedless English or Persian cucumbers, thinly sliced
  • ¼ cup thinly sliced red onion
  • 2 radishes, thinly sliced (optional)
  • 1 ½ Tablespoons extra-virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon black pepper
  • 1 tomato sliced, for serving
  • micro sprouts, for serving (optional)

Instructions

Yogurt Tahini Sauce

  1. Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined.
  2. Set aside.

 Lamb Sliders

  1. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring until the nuts are fragrant and golden brown, about 3 minutes. Stay at the stove because the nuts can easily burn! Set aside to cool, then coarsely chop.
  2. Preheat grill to medium-high (400°F to 450°F).
  3. Place lamb in a large bowl. Add pine nuts, za’atar, salt, garlic, and pepper; mix with your hands until well combined.
  4. Divide mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick mini burger and make a thumbprint indentation into each burger before it goes on the grill. (see photo above)
  5. Arrange burgers on oiled grates; grill, covered, for 2-3 minutes until well marked. Turn over, grill covered 2-4 minutes more until and a thermometer inserted in thickest portion of meat registers 125°F, another 2 to 4 minutes.
  6. Transfer cooked mini burgers to a plate.

Romaine Salad

  1. In a medium bowl, mix romaine, cucumber, radishes, and onion. Drizzle with olive oil and lemon juice and a sprinkle of salt and pepper. Toss to coat.
  2. Place salad on a platter and top with lamb sliders. Serve the Yogurt Tahini Sauce on the side.
  3. Serve individual sliders on a romaine leaf topped with tomato, onion, Yogurt Tahini Sauce and sprouts.

Equipment

Notes

The pine nuts make this recipe very special but I often make it without them since it’s easier.

If using coconut yogurt strain to thicken. It makes the sauce thicker but it’s optional. Line a fine mesh strainer with cheesecloth, a coffee filter, or a plain white paper towel over a bowl and spoon coconut yogurt into the sieve. Refrigerate and allow the liquid to drain off for two hours.

Find it online: https://eatwellenjoylife.com/grilled-lamb-sliders/