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Lamb Sliders with Tzatziki Sauce
Lamb Sliders
with Tzatziki Sauce
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Lamb Sliders

with Tzatziki Sauce

INGREDIENTS

Makes 8
  • Sliders
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 pound ground lamb
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cayenne
  • Salt and pepper, to taste
  • Olive oil, for grill pan
  • 8 mini pitas*, lightly toasted
  • Arugula leaves, for serving
  • Tzatziki (1 1/4 cups)
  • 1/2 cucumber, seeded and peeled
  • 1 garlic clove, minced
  • 2 teaspoons fresh-squeezed lemon juice
  • Pinch of salt
  • 1 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon chopped mint
  • Salt and pepper, to taste
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

# Sliders

Place the garlic and salt on a small plate and, using the back of a fork, mash into a paste.

In a large bowl, combine the lamb, mint, parsley, cumin, coriander, cinnamon, allspice, and cayenne and season with salt and pepper to taste. Form the mixture into 8 meatballs. Let sit for 30 minutes to come to room temperature, and for the flavors to combine.

Heat a grill pan over high heat and brush with oil. Flatten the lamb meatballs slightly to to create 1-inch thick patties. Grill for 3 minutes until a nice crust forms; flip and grill for an additional 2-3 minutes for medium.

Serve on mini toasted pitas with a dollop of tzatziki sauce and a few arugula leaves. (Also delicious: roasted grape tomatoes and/or thinly sliced red onion.)

*Ozery Bakery makes some multi-grain slider buns called “Just Minis” that are the perfect size for this recipe. They’re also really good!

# Tzatziki

Roughly grate the cucumber on a box grater (or, alternately, finely chop by hand). Place in a paper towel-lined seive and squeeze out an additional moisture.

Mash the garlic, salt, and lemon juice together on a small plate (this makes the garlic have less of a bite). Pour into a medium-size bowl and whisk in the yogurt, olive oil, and mint. Season with salt and pepper to taste. Let sit for an hour (or more) in the refrigerator for the flavors to combine.

Serve with the lamb sliders.

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