Get creative this Spring with these tasty Lamb Sliders!
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 the lamb mince into eight small rissoles. Place onto a tray and chill in the refrigerator
To make the relish, heat a grill plate on a high flame and cook the tomato wedges until charred on all sides. Remove the tomatoes and place in a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper
To make the salsa, combine all ingredients in a small bowl and season
To make the mayo, combine red peppers, mayonnaise and one teaspoon of harissa in a food processor and blend
To make the sliders, heat a grill plate over a medium high heat. Cook the rissoles for five minutes on each side or until cooked through
Lightly grill the buns, place a small amount of mesclun mix on the base of each bun and top with the cooked rissoles. Finish with a spoonful of red pepper mayo. Serve the sliders with a selection of the relish and salsa in shot glasses or small glasses
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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