Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Lamb Sliders with Yogurt Tahini Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Ingredients

Scale

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.

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.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Main Dish, Appetizer
  • Method: Grill
  • Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30