Ultimate Lamb Sliders
Photography by Ryan Miyamoto
Making lamb sliders is pretty straight forward. The gaminess of lamb doesn’t have to be intimidating—knowing what to pair it with is key.
For pasture-raised ground lamb, visit da-le-ranch.com. Try pairing these sliders with a bold red wine like a cabernet sauvignon or a bubbly rosé.
This recipe is presented by Da-Le Ranch, a small, sustainable family farm located in Southern California’s Central Inland Empire.
Ingredients
- ¼ cup lard or oil of choice
- 1 yellow onion minced
- 3 cloves garlic minced
- 1 ½ pound ground lamb
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- ½ cup organic ketchup
- ¼ cup coconut amino
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon Himalayan sea salt
- 8 slider buns
- Cheese, greens, vegetables, and sauces to serve
SERVES 4
Instructions
- Warm a small amount of the lard or oil in a sauté pan over medium-high heat. Add onions and garlic, stirring occasionally to sweat for about 2 to 3 minutes until translucent. Transfer to a bowl to cool to room temperature for 5 minutes.
- Add ground lamb, cooled onions and garlic, and remaining ingredients to a large mixing bowl and blend with gloved hands or a mixing spoon until well incorporated. Warm the pan from your onions and cook a small piece of the patty mix to test and adjust the seasoning as needed.
- Divide the meat into 8 3-ounce slider patties.
- Set the patties on a small baking pan in the freezer to set up for 15 minutes.
- In the same frying pan, heat a small amount of fat or oil over medium-high heat. Remove patties from the freezer, place in pan to sear each side for about 2 minutes or until nicely browned crispy edges are visible. Once cooked, remove the patties from the heat to rest on a plate for 2 to 4 minutes.
- Get creative with your slider set up to serve. Try ketchup, goat cheese, arugula, and heirloom tomatoes. Balsamic vinegar, garlic, and rosemary are always great compliments to lamb.
- These patties also work great for a homemade version of gyros when served in pita bread with sliced cucumber, tzatziki, parsley, and mint.
Lance Roll
Lance Roll is the executive chef and founder of The Flavor Chef, specializing in professional catering and private chef services in San Diego, California. Roll excels at making incredibly delicious and nutritious food by combining his intuitive food abilities with a diverse 20-year culinary career to create healthy, imaginative cuisine. By using locally-grown, organic produce and free-range, humanely-raised meats and poultry, The Flavor Chef is able to bring well-balanced and beautiful food to your table. Chef Roll is certified by The American Culinary Federation (ACF) as an executive chef (CEC) and has published one cookbook and writes regularly for The CHEK Report.
