Spiced lamb sliders with minted yoghurt

Spiced lamb sliders with minted yoghurt

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Spiced lamb sliders with minted yoghurt

Makes 9

Ingredients

9 small slider buns, preferably brioche

9 pieces of chargrilled and marinated red capsicum

1 handful of fresh peppery rocket

600 grams of lean Lamb mince

1 large egg lightly beaten

1 cup of fresh bread crumbs

1 teaspoon each of cumin and cracked black pepper

½ a teaspoon each of ground coriander and dried oregano leaves

½ a cup of any chilled beer

½ a cup of finely shredded flay leaf parsley

Salt to taste

9 mini bamboo cocktail skewers

Minted yoghurt

1 cup of thick natural Greek style yoghurt

10 leaves of mint, finely shredded

½ a teaspoon each of salt and cumin

1 tablespoon of strained lemon juice

Method.

Place lamb mince, beaten egg, breadcrumbs, herbs, salt and pepper, beer and parsley into a mixing bowl and combine well. Divide evenly into 9, and shape into meatballs. Press down to flatten slightly, to a height of 4 cm’s.  Cook meatballs covered on pre-heated oiled BBQ plate or similar, for 6 minutes on each side over a medium heat.

Combine all minted yoghurt ingredients together in a bowl and combine well.

Split slider buns in half, and grill to golden.

To assemble, start with the slider bun base then layer with capsicum, rocket, meatball and a spoon of minted yoghurt. Place bun lid on top and secure with Bamboo skewer.

SERVE IMMEDIATELY.

 

 

 

 

 

 

 

 

 

 

 

Makes 9

Ingredients

9 small slider buns, preferably brioche

9 pieces of chargrilled and marinated red capsicum

1 handful of fresh peppery rocket

600 grams of lean Lamb mince

1 large egg lightly beaten

1 cup of fresh bread crumbs

1 teaspoon each of cumin and cracked black pepper

½ a teaspoon each of ground coriander and dried oregano leaves

½ a cup of any chilled beer

½ a cup of finely shredded flay leaf parsley

Salt to taste

9 mini bamboo cocktail skewers

Minted yoghurt

1 cup of thick natural Greek style yoghurt

10 leaves of mint, finely shredded

½ a teaspoon each of salt and cumin

1 tablespoon of strained lemon juice

Method.

Place lamb mince, beaten egg, breadcrumbs, herbs, salt and pepper, beer and parsley into a mixing bowl and combine well. Divide evenly into 9, and shape into meatballs. Press down to flatten slightly, to a height of 4 cm’s.  Cook meatballs covered on pre-heated oiled BBQ plate or similar, for 6 minutes on each side over a medium heat.

Combine all minted yoghurt ingredients together in a bowl and combine well.

Split slider buns in half, and grill to golden.

To assemble, start with the slider bun base then layer with capsicum, rocket, meatball and a spoon of minted yoghurt. Place bun lid on top and secure with Bamboo skewer.

SERVE IMMEDIATELY.