Get creative this Spring with these tasty Lamb Sliders!


  • 500g lamb mince

  • 1 onion, grated

  • 1 clove garlic, crushed

  • 1 teaspoon ground cumin

  • ¼ cup flat leaf parsley, finely chopped

  • 1 egg

  • 8 small buns

  • Charred tomato relish

  • 4 roma tomatoes, cut into wedges

  • ¼ teaspoon paprika

  • 1 teaspoon pomegranate molasses

  • Cucumber and mint salsa

  • 1 Lebanese cucumber, diced

  • 1 tablespoon mint, finely chopped

  • 1 lime juice

  • 1 red chilli, de-seeded and finely chopped

  • Red pepper mayo

  • ¼ cup bottled charred red peppers

  • ½ cup good quality mayonnaise

  • 2 teaspoon harissa sauce


  • 1.

    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

  • 2.

    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

  • 3.

    To make the salsa, combine all ingredients in a small bowl and season

  • 4.

    To make the mayo, combine red peppers, mayonnaise and one teaspoon of harissa in a food processor and blend

  • 5.

    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

  • 6.

    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 information

Nutritional analysis per serving (14 servings)

  • Energy 289kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 13g
  • Sugar 3g
  • Sodium 216mg

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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