Revisiting the days of our cookbook group there was a little reunion this week. We chose to bring it full circle and do lamb sliders based on the lamb sausages we made at our very first farm to table adventure when we home butchered sides of lamb
Merguez style lamb sliders
4 lb lamb shoulder
1lb pork back fat
3Tb kosher salt
2 tsp sugar
1 tsp hot pepper flakes
2 Tb garlic minced
3 peppers roasted skinned and chopped to equal 1 1/2 c
2 Tb paprika smoked
2 Tb fresh oregano
Combine above and chill untill ready to grind.
Once ground add
1/3 c dry red wine
1/4 c ice water
1 1/2-2 c bread crumbs
Mix well and divide into 4 ounce portions. Form patties and place in fridge or freezer to set.
Grill and serve on mini buns topped with Tzatziki
1 large cucumber, coarsely grated
zest and juice of 1 lemon
1 garlic clove, finely chopped
small handful fresh mint leaves, finely chopped
2 cups plain yogurt (greek or strained)
1/2 tsp salt
pepper to taste
Grate cucumber & sprinkle with salt, set aside. Strain yogurt, set aside.
Combine yogurt mint lemon olive oil. Squeeze excess liquid from cucumber and add.
Mix, add more salt & pepper to taste