Lamb Sliders with Cucumber Sauce Recipe

Chef Tony's Lamb Sliders are always a big hit at our showroom when he cooks on Saturdays. If you prep everything ahead of time, these sliders would make a great game day recipe at a tailgate.

Directions

1. Pour the diced english cucumber into a strainer set over a bowl, adding some black pepper & sea salt. Set aside and allow it to mascerate (this will pull out any excess moisture)
2. Pour the greek yogurt into a cheesecloth that's been set into a strainer over a bowl. Set it aside and allow it to mascerate as well while you prepare the rest of the sauce
3. Mix the cream cheese, fresh herbs, lemon juice & garlic paste. Mix to combine then add the strained cucumbers & yogurt. Add some salt & black pepper to taste.
4. Cut all Hawaiian rolls in half and baste the two, insides of each bun pair with butter and olive oil baste. You can place the rolls back into their original packaging and remove as needed when ready to grill.
5. Blend the first lamb seasoning together. Mix about half the herb mixture in with the meat, then add the remaining. Be careful not to overwork the meat. Form into about 20-25 small patties.
6. Pre-heat your grill to medium-high heat, set up for direct heat grilling.
7. For best results, place 10 - 15 patties and 10 - 15 bun pairs into a tensioning grilling basket. Set lamb patties on the grill first and close the lid.
8. Allow the lamb to grill for 2 - 2 1/2 minutes, then turn, place buns on the grill, and close the lid.
9. Turn buns after about 30 seconds and allow second side to toast for about 30 seconds. Remove buns and set aside.
10. After grilling the lamb patties for 2 -- 2 1/2 minutes on the second side, remove and cool slightly while preparing buns with cheese and any optional condiments.
11. Assemble your sliders and ENJOY!

Suggested Pairing

Wine: Cabernet Sauvignon, Merlot
Beer: British-Style Bitter, Brown Ale