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.