Recipe provided by | CLIMBING GRIER MOUNTAIN
Servings: 12 Sliders
INGREDIENTS
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 garlic clove, minced
1 tablespoon finely chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1.5 lbs ground lamb
1-1/2 tablespoons olive oil
3/4 cup labneh
1 tablespoon clarified butter
2 tablespoon hot chili paste (sambal oelek)
2 teaspoon unseasoned rice vinegar
1 teaspoon honey
12 sliders buns
Arugula, for garnish
Sliced shallot rounds, for garnish
DIRECTIONS
In a large bowl combine oregano, cumin, cinnamon, garlic clove, mint, salt and pepper. Stir to combine. Next, add in the ground lamb and 1 1/2 tbsp olive oil. Using your hands work the spices into the lamb until well combined. Be careful to not overmix.
Shape the meat into 12 (2-inch sliders) patties of equal thickness. Next, preheat a cast-iron skillet to medium-high heat. Add 1 tbsp of clarified butter to the skillet followed by 3 to 4 sliders. Cook the sliders for about 3 minutes per side or until desired temperature is reached. Remove the sliders from the skillet and place on a plate to rest. Repeat process with remaining patties adding more clarified butter as needed until all have been cooked.
Next, in a small bowl combine chili paste, unseasoned rice vinegar, and honey. Take 1/2 tbsp of labneh and spread it on 12 bottoms buns followed by 1/2 tsp of the chili sauce and arugula. Place a lamb patty on top the arugula followed by shallot rounds. Take another 1/2 tbsp labneh and spread it on 12 top buns followed by 1/2 tsp chili sauce. Place the top bun over the lamb patty and serve. Repeat process until all lamb sliders have assembled. Serve and enjoy!
