Lamb Sliders With Tzatziki Recipes

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes. , For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes., For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined., Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

Steps:

• Preheat the broiler.
• For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
• Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
• For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
• To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.

Steps:

• In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
• Refrigerate for at least 4 hours.
• Make Tzatziki sauce:.
• In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry.
• In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt.
• Serve with the prepared lamb.
• Continue with Lamb:.
• Remove from the refrigerator 1 hour before cooking.
• Light a grill.
• Scrape off the marinade and season the lamb with salt and pepper.
• Grill over moderate heat for 28 minutes, turning once, until medium-rare.
• Transfer to a surface and let rest for 10 minutes.
• Slice the lamb against the grain and serve with tzatziki.

Steps:

• Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
• Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
• In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
• Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
• Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
• Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
• Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
• Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
• Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

Steps:

• LAMB:.
• Process the onion in food processor for 10 to 15 seconds.
• Put into dish towel and squeeze almost all juice and discard juice.
• Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
• Process about 1 minute until it becomes a fine paste.
• Scrape sides occasionally.
• TO COOK IN ROTISSERIE:.
• Form the meat mixture into a loaf.
• Roll tightly in plastic wrap removing all air pockets.
• Twist ends so wrap is tight.
• Refrigerate at least 2 hours or overnight.
• Place meat on rotisserie skewer.
• Place aluminum foil, shaped like a bowl, underneath to catch drippings.
• Cook on high for 15 minutes.
• Reduce to medium and cook 30-45 minutes, until inside temp is 175.
• TO COOK IN OVEN AS LOAF:.
• Preheat oven to 325.
• Place mixture in loaf pan.
• Place loaf pan in water bath and bake for 60-75 minutes.
• Temp should reach 165-170.
• Remove from oven and drain off fat.
• Place loaf pan on cooling rack.
• Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
• TZATZIKI SAUCE:.
• Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
• Discard liquid.
• Combine drained yogurt with all other sauce ingredients.
• Store in refrigerator in air tight container up to a week.
• TO SERVE:.
• Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.