Spicy Lamb Sliders

 


Spicy Lamb Sliders

Spicy, as in intricately and amazingly “spiced” more than hot and spicy

 

1 Tbs. whole cloves
1 tsp. cumin seeds
1/2 cinnamon stick

1 1/2 lbs. ground lamb (75-85% lean)
2 Tbs. fresh mint, minced
2 Tbs. fresh flat-leaf parsley, minced
2 Tbs. sweet onion, finely minced
1/4 tsp. sea salt
Cayenne pepper, to taste
Black pepper, to taste

 

Combine the cloves, cumin, and cinnamon stick in a dry fry pan over medium heat.
Toast the spices, shaking the pan to prevent burning, until fragrant.  
Remove from heat (transfer from pan) and cool completely. 
Finely grind toasted spices in a spice grinder or by hand (mortar and pestle).
Transfer to a large bowl and add ground lamb and remaining ingredients. Mix well.  
Form the mixture into slider sized patties (6-8 total).

In a large fry pan over medium heat, pan fry the sliders, turning once.  Aim for “medium rare” preparation, about 4 minutes per side.

 

Serve immediately – atop fresh Roma tomato slices, cucumber, or “base” of choice.  Top with fresh parsley or mint (or both), if desired.

 

 


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