Lamb & Mutton
Lamb Sliders with Yogurt Tahini Sauce
Description
A symphony of herbs — in the form of za'atar — and little bits of toasted pine nuts add bright flavor and texture to the ground lamb patties that accompany this fresh summer salad.
Ingredients
- ½ cup plain whole-milk strained Greek-style yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 garlic clove, grated (about 1/2 teaspoon)
- ¼ teaspoon kosher salt
- 1 ½ pounds ground lamb
- ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note)
- 2 tablespoons za'atar
- 1 teaspoon kosher salt
- 2 garlic cloves, grated (about 1 teaspoon)
- ½ teaspoon black pepper
- 2 tablespoons pomegranate molasses
- 4 cups torn romaine lettuce leaves (from 1 head lettuce)
- 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers)
- ⅓ cup thinly sliced red onion
- 1 ½ tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Directions
- Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside.
- Preheat grill to medium-high (400°F to 450°F). Place lamb in a large bowl. Add pine nuts, za'atar, salt, garlic, and pepper; mix with your hands until well combined. Divide mixture evenly into 8 (31/2-ounce) portions; shape each portion into a 1/2-inch-thick patty. Arrange patties on oiled grates; grill, covered, until well marked and a thermometer inserted in thickest portion of meat registers 125°F, 3 to 4 minutes per side, brushing patties evenly with pomegranate molasses during final 1 to 2 minutes of grill time. Transfer cooked patties to a large platter.
- Toss together lettuce, cucumbers, and onion in a medium bowl until combined. Drizzle with oil and lemon juice, and sprinkle with salt and pepper; toss gently to coat. Serve salad with lamb patties and sauce.
- Sauce can be refrigerated in an airtight container up to 2 days.
