Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

CategoryDifficultyBeginner
Yields4 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
Roasted Peppers & Onions
 2 large green bell peppers, thinly sliced
 ½ of a large red onion, thinly sliced
 1 tbsp olive oil
 Salt
 Pepper
Herby Yogurt Sauce
 1 cup Greek yogurt
 2 large handfuls of fresh parsley
 1 large lemon, zested and juiced
 1 to 2 tbsp olive oil
 Salt, to taste
 Pepper, to taste
 1 oregano
Lamb Slider Patties
 1 lb ground lamb
 4 large cloves garlic
 ¾ tsp salt
 ¼ tsp pepper
 2 tsp dried oregano
 1 tbsp olive oil
 Brioche buns, toasted
 Lettuce or arugula
1

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

2

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

3

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

4

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!

Store leftover slider patties in an airtight container in the fridge for 3-4 days.

Ingredients

Roasted Peppers & Onions
 2 large green bell peppers, thinly sliced
 ½ of a large red onion, thinly sliced
 1 tbsp olive oil
 Salt
 Pepper
Herby Yogurt Sauce
 1 cup Greek yogurt
 2 large handfuls of fresh parsley
 1 large lemon, zested and juiced
 1 to 2 tbsp olive oil
 Salt, to taste
 Pepper, to taste
 1 oregano
Lamb Slider Patties
 1 lb ground lamb
 4 large cloves garlic
 ¾ tsp salt
 ¼ tsp pepper
 2 tsp dried oregano
 1 tbsp olive oil
 Brioche buns, toasted
 Lettuce or arugula

Directions

1

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

2

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

3

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

4

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!

Store leftover slider patties in an airtight container in the fridge for 3-4 days.

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers
IngredientsDirections

Recipe and photography courtesy of the American Lamb Board and Blue Bowl Recipes.