Lamb Sliders

IMG_2104As you can tell, I adapt my recipes from other food blogs.  I try to be scrupulous about linking to the original recipes to give credit where it’s due.  In this case, you might want to read the original post because it’s pretty funny.

These lamb sliders have an interesting flavor, with the rosemary and lemon zest.  Definitely worth a try.  Plus, it falls into the “meatball fun food” category.  As I’ve said before, you need several meatball recipes in your repertoire.

Lamb Sliders, adapted from Dinner Was Delicious


  • 1 lb. ground lamb
  • 1 shallot
  • 1 lemon (zest and juice)
  • 1 t. fresh rosemary
  • 1 T. soy sauce
  • salt and pepper
  • Side dish: potatoes


1) Make your side dish, because the lamb sliders will go fast.  I made roasted potatoes.  Preheat oven to 475.  Cut the potatoes into pieces, toss with olive oil, salt, and maybe some smoked paprika or whatever sounds good to you.  Put on a foil lined pan and roast.  It will take about 30 minutes? More or less?  Just check them and take them out when a fork goes in easily and they’re nice and brown.

2) Chop shallot.  (I didn’t have a shallot, so I used 1/8 if a regular onion.)  Zest lemon.  Chop rosemary.  Combine all ingredients.  Don’t overmix, but make sure all ingredients are well incorporated into the lamb.

3) Form into slider-sized patties (or meatballs or regular burgers, whatever you want).

4)  Heat pan and add oil.  I use grapeseed oil because of the high flash point – I like my burgers very brown.  Add sliders and cook for a few minutes on each side, depending on how large your patties are and how well-done you like them.


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