LAMB SLIDERS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 8 sliders
Number Of Ingredients 10
Steps:
- Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
- Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.
- Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.
LAMB SLIDERS
Quick, easy, and fun way to get acquainted with lamb! This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. The spices are the typical spices used in Mediterranean cooking of lamb. Makes 2-ounce patties.
Provided by The Flying Shepard
Categories Main Dish Recipes Burger Recipes Lamb
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
- Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
- Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 33.5 g, Cholesterol 86.5 mg, Fat 46.1 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 8.5 g, Sodium 645.5 mg, Sugar 4.9 g
SAVORY LAMB SLIDERS
Provided by Geoffrey Zakarian
Categories appetizer
Time 10h
Yield 9 sliders
Number Of Ingredients 24
Steps:
- Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes.
- Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time.
- Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes.
- To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve.
- Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
SANTORINI ROASTED LEG OF LAMB
Make and share this Santorini Roasted Leg of Lamb recipe from Food.com.
Provided by Auntie Mags
Categories Lamb/Sheep
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat and silver skin from lamb leg.
- Make crisscross cut in both sides of leg, about 1/2 inch deep.
- Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
- Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
- Cut up potatoes and onions if desired and place around roast, along with lemons.
- Cover and roast at 300 degrees until internal temperature reaches 170.
- degrees, approximately 30 minutes per pound.
- Remove cover and roast at 425 degrees until skin is browned.
Nutrition Facts : Calories 581.9, Fat 37.1, SaturatedFat 15.9, Cholesterol 182.3, Sodium 159.1, Carbohydrate 7.6, Fiber 2, Sugar 3.6, Protein 51.1
SANTORINI LAMB SLIDERS
I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. -Cristina Certano, Colorado Springs, Colorado
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes. , For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes., For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined., Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
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