Dining Out

Lamb sliders

D5643 Lamb sliders with smoky paprika and charred tomato relish, cucumber and mint salsa, harissa and red pepper mayo

Preparation 20 mins l Cooking 20 mins

Ingredients (serves 4)
500g lamb mince
1 onion, grated
1 clove garlic, crushed
1 tsp ground cumin
1/4 cup flat leaf parsley, finely chopped
1 egg
8 small buns
Mesclun mix (or other leafy greens of your choice)
Charred tomato relish
4 roma tomatoes, cut into wedges
1/4 tsp paprika
1 tsp pomegranate molasses
Cucumber and mint salsa
1 Lebanese cucumber, diced
1 tbsp mint, finely chopped
juice of 1 lime
1 red chilli, de-seeded and finely chopped
Red pepper mayo
1/4 cup bottled charred red peppers
1/2 cup good quality mayonaise
2 tsp harissa sauce

Method
To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.
To make salsa, combine all ingredients in a small bowl and season.
To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and salsa in shot glasses or small glasses.

Tips
When forming your patties make sure to use a light touch and don’t compact them too much – you’re aiming for a loosely formed shape that holds together but isn’t too compressed.

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