Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

  

June 15, 2022

Recipe provided by Home - Blue Bowl (bluebowlrecipes.com) courtesy of the American Lamb Board (Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers | American Lamb)

Ingredients

Roasted Peppers & Onions

2 large Green bell peppers, thinly sliced

1/2 large Red onion, thinly slice

1 tbsp Olive Oil

Salt

Pepper

Herby Yogurt Sauce

1 cup Greek Yogurt

2 large Handfuls of fresh parsley

1 large Lemon, zested & juiced

1-2 tbsp Olive oil

Salt to taste

Pepper to taste

1/4 tsp Organo

Lamb Slider Patties

1 lb Ground American Lamb

4 large Garlic cloves

3/4 tsp Salt

1/4 tsp Pepper

2 tsp Dried oregano

1 tbsp olive oil

Serving

Toasted brioche buns

Lettuce or arugula

Directions

1Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

2Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

3Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

4Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in! Store leftover slider patties in an airtight container in the fridge for 3-4 days.

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