MLA Moroccan Lamb Sliders
- Prep time 30Min
- Cook time 15Min
- Technique Grill, Pan Fry / Saute, Sear
- Meat Lamb
- Cut Ground
- Serves 10
Moroccan-spiced Australian lamb sliders coated in sesame, poppy and pistachio, grilled to perfection, and served on mini buns with hummus, spinach and warm roasted vegetables.
Ingredients
Lamb Mixture:
- 1½ cups ground Australian lamb
- ½ cup parsley, finely chopped
- 8-ounce can garbanzo beans, mashed
- 2 tablespoons Moroccan seasoning
- 5 dried apricots, finely diced
- 1 egg
Coating:
- ½ cup sesame seeds
- 2 tablespoons poppy seeds
- 1 teaspoon Moroccan seasoning
- ¼ cup pistachio nuts, finely chopped
To Serve:
- Mini buns, toasted
- Grilled peppers, pumpkin, and eggplant
- Baby spinach leaves
- Hummus dip
Method
In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan seasoning, dried apricots, and egg.
Mix well and shape into small 2-ounce patties, approximately 2-3 inches in diameter.
In a small bowl, blend the sesame seeds, poppy seeds, Moroccan seasoning, and pistachio nuts. Coat the sliders evenly with the mixture.
Brush the grill or frying pan with a little oil and cook the sliders over medium heat for 4 minutes on each side. Remove and keep warm.
Spread a little hummus on the base of each bun and top with baby spinach leaves. Place a lamb slider on top, add warm grilled vegetables, and replace the crown. Serve warm.
