![Grilled Lamb Sliders with Romaine Salad and Tahini Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/T_tNYx-IcdJmNtiJWK50XrzmQr0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Lamb-Sliders-with-Romaine-Salad-and-Tahini-Sauce-FT-RECIPE0622-fb13b9dcd6ba4234a9659856a7189401.jpg)
Ingredients
Sauce
-
½ cup plain whole-milk strained Greek-style yogurt
-
2 tablespoons tahini
-
1 tablespoon fresh lemon juice (from 1 lemon)
-
1 garlic clove, grated (about 1/2 teaspoon)
-
¼ teaspoon kosher salt
Lamb Patties
-
1 ½ pounds ground lamb
-
¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note)
-
2 tablespoons za'atar
-
1 teaspoon kosher salt
-
2 garlic cloves, grated (about 1 teaspoon)
-
½ teaspoon black pepper
-
2 tablespoons pomegranate molasses
Salad
-
4 cups torn romaine lettuce leaves (from 1 head lettuce)
-
1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers)
-
⅓ cup thinly sliced red onion
-
1 ½ tablespoons extra-virgin olive oil
-
1 tablespoon fresh lemon juice (from 1 lemon)
-
½ teaspoon kosher salt
-
¼ teaspoon black pepper
Directions
Make the sauce:
-
Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside.
Make the lamb patties:
-
Preheat grill to medium-high (400°F to 450°F). Place lamb in a large bowl. Add pine nuts, za'atar, salt, garlic, and pepper; mix with your hands until well combined. Divide mixture evenly into 8 (31/2-ounce) portions; shape each portion into a 1/2-inch-thick patty. Arrange patties on oiled grates; grill, covered, until well marked and a thermometer inserted in thickest portion of meat registers 125°F, 3 to 4 minutes per side, brushing patties evenly with pomegranate molasses during final 1 to 2 minutes of grill time. Transfer cooked patties to a large platter.
Make the salad:
-
Toss together lettuce, cucumbers, and onion in a medium bowl until combined. Drizzle with oil and lemon juice, and sprinkle with salt and pepper; toss gently to coat. Serve salad with lamb patties and sauce.
Make Ahead
Sauce can be refrigerated in an airtight container up to 2 days.
Note
To toast pine nuts: Spread pine nuts on a parchment paper��lined baking sheet. Bake at 300°F for 13 to 15 minutes, stirring or shaking pan occasionally.
Suggested Pairing
Spicy Mediterranean red: 2017 Cantele Salice Salentino Riserva.