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Grilled American Lamb sliders with smoked tomato jam, havarti cheese, and arugula

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Recipe provided by Chef Adam Sappington, The country cat, Portland, OR

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Servings: 4-6

INGREDIENTS

TOMATO JAM

  • 1 12-ounce can fire-roasted tomatoes

  • 1  teaspoon ground ginger

  • 1  teaspoon paprika

  • 2 tablespoons brown sugar

  • 2 tablespoons granulated sugar

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground black pepper

  • 2 tablespoons julienned fresh mint

SLIDERS

  • 1 pound ground American Lamb

  • 8 soft, white slider rolls

  • 2 tablespoons unsalted butter, softened

  • 8 thinly sliced small squares Havarti cheese

  • 3 to 4 tablespoons aioli or mayonnaise

  • 4 ounces baby arugula leaves

DIRECTIONS

JAM
Combine the tomatoes and spices in a medium-size, nonreactive pan with a heavy, flat bottom. Place the pan over medium low heat and bring the contents to a simmer.  As the ingredients simmer, stir with a wooden spoon every 3 to 4 minutes to prevent them from sticking to the bottom of the pan.  The jam has a tendency to scorch as it thickens, so watch the pot carefully and stir the contents frequently.  After 30 to 40 minutes, the consistency of the jam should be thick and viscous, and should coat the back of the spoon.

Transfer the jam to a nonreactive bowl, fold in the mint and set aside to cool. The jam can be made up to one week in advance of serving the sliders.

SLIDERS

Season the American Lamb with salt and pepper and form 2-ounces patties by making golf ball-size rounds from the mixture. (The patties can be formed up to one day in advance.)
Heat a gas or charcoal grill to medium hot.  Place the grill grate just above the flame or coals and allow 5 minutes for the intense heat to warm the grates.  Clean the grates and turn off the heat (or move the coals) about 4-inches away from the grill grates.

Place the patties on the grates and grill about 1 to 2 minutes per side for medium-rare burgers; the internal temperature should be about 145˚F. For more well-done burgers, leave the patties on the grill another minute per side.

Place a piece of cheese on each patty just before removing it from the grill.  Meanwhile, spread a little bit of butter on both sides of the buns and toast until light golden brown.

Spread about a teaspoon of tomato jam on the bottom half of each of the buns followed by several leaves of arugula.   Top with a grilled American Lamb patty.  Spread the top half of each bun with aioli or mayonnaise and place on the burger.  Serve immediately.

 
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Greek American Lamb Nachos

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Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes

INGREDIENTS

  • 1-1/2 pounds ground American Lamb

  • 1-1/2 cups chopped onions

  • 2 teaspoons minced garlic

  • 1  teaspoon dry oregano

  • 1  teaspoon smoked paprika

  • 1/2 teaspoon crushed, toasted fennel seeds

  • 1/2 teaspoon cracked black pepper

  • kosher salt, as needed

  • 6 cups plain pita chips

  • 1 cup diced ripe tomatoes

  • 1/2 cup sliced scallions

  • 1/2 cup crumbled plain feta

  • 1/2 cup sliced pitted Kalamata olives

  • 1/2 cup Greek-style nonfat yogurt

  • 4 mint sprigs


DIRECTIONS

In a large skillet, cook American Lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden.  Adjust seasoning with salt.  Remove from heat; keep warm until ready to serve.

For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup American Lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.  Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.

 
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