Midnight Summer Lamb Sliders with Pomegranate Gremolata
A sophisticated twist on party food, these sliders combine succulent spiced lamb with a vibrant, jewel-toned pomegranate salsa. Perfect for Week 30's festive gatherings, they offer a burst of Middle Eastern flavor that is as visually stunning as it is delicious.
Ingredients
- Minced lamb500 g
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground cinnamon0.5 tsp
- Garlic cloves, minced2 stk
- Mini brioche buns12 stk
- Labneh or thick Greek yogurt200 g
- Fresh mint leaves, chopped0.5 pot
- Pomegranate seeds100 g
- Fresh parsley, finely chopped1 handful
- Lemon zest1 stk
- Olive oil2 tbsp
Instructions
In a large bowl, combine the minced lamb with cumin, coriander, cinnamon, minced garlic, and a pinch of salt and pepper. Mix well by hand and form into 12 small, thick patties.
In a small bowl, whisk the labneh or Greek yogurt with half of the chopped mint and a squeeze of lemon juice. Set aside in the fridge to keep cool.
Mix the pomegranate seeds, finely chopped parsley, lemon zest, the remaining mint, and olive oil in a bowl. This vibrant mixture will serve as your refreshing topping.
Heat a large skillet over medium-high heat with a drizzle of oil. Fry the lamb patties for 3-4 minutes per side until beautifully caramelized and cooked through. Toast the brioche buns lightly in the same pan.
Spread a generous dollop of minted labneh on the bottom bun. Place the lamb patty on top, then spoon over a large portion of the pomegranate gremolata. Close with the top bun and secure with a cocktail stick for a festive presentation.
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