Name: Lamb sliders with feta and lemon dressing
Cook time: 20 min
Total time: 20 min
Ingredients: 400 gram minced lamb; 1 medium free-range egg (size 6); 1 teaspoon ground cumin; 3/4 teaspoon salt; 2 clove garlic, peeled and crushed; 1 teaspoon dried mint (or use oregano); 1 teaspoon olive oil, plus extra for cooking patties; 2 tablespoon water; 1-2 wedges preserved lemon; 3 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 1 pinch chilli flakes; 12 slider buns; mango, spicy tomato, tamarillo chutney or your favourite spicy chutney; 1/2 small cos lettuce, washed, dried and torn into bite-sized pieces; 100 gram creamy style feta

Ingredients

400 gram minced lamb

1 medium free-range egg (size 6)

1 teaspoon ground cumin

3/4 teaspoon salt

2 clove garlic, peeled and crushed

1 teaspoon dried mint (or use oregano)

1 teaspoon olive oil, plus extra for cooking patties

2 tablespoon water

1-2 wedges preserved lemon

3 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 pinch chilli flakes

12 slider buns

mango, spicy tomato, tamarillo chutney or your favourite spicy chutney

1/2 small cos lettuce, washed, dried and torn into bite-sized pieces

100 gram creamy style feta

Method

1.Put lamb mince in a bowl with the egg (discard about half the egg white), cumin, ½ tsp salt, garlic, mint, olive oil and enough water to loosen the mixture; it should not be tight, but just a little on the firm side of sloppy. Mix by hand (I wear protective gloves), then shape into 12 x 30g balls. Pat the balls flat, forming patties, put them on a plate or tray and refrigerate for 1-2 hours.

2.To prepare the preserved lemons, rinse the wedges under running water and discard the pulp; it is the rind that is used. Pat dry with paper towels and chop finely (you need 1½ tablespoons of chopped lemon rind).

3.To make the dressing, whisk extra virgin olive oil with lemon juice, ¼ teaspoon salt and chilli flakes to taste, then add chopped preserved lemon rind.

4.To assemble patties, split buns and spread bottom with chutney and top with lettuce. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add patties (you’ll need to cook them in two batches) and cook until lightly golden on both sides; don’t overcook or the patties will be dry.

5.As patties are done, transfer to prepared buns. Re-whisk dressing and spoon some over patties. Top with feta, spoon over a little more dressing and serve immediately.

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Ingredients

Method

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