Tom Cook Smith and Wollensky Lamb Merguez Slider
- Prep time 20Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 5
Juicy lamb sliders served with a fresh tzatziki and rich black garlic ketchup.
Ingredients
For the lamb sliders:
- 300g minced lamb
- 5g Maldon salt
- 1g sugar
- 0.5g chilli flakes (a pinch)
- 2.5g chopped garlic
- 20g chopped roasted peppers
- 1g freshly ground black pepper
- 2g paprika
- 2g oregano (dried or fresh)
- 5ml red wine (a glug)
For the tzatziki:
- 50g Greek yoghurt
- ¼ cucumber (approx. 40g), deseeded and grated
- 1 small garlic clove, finely chopped
- 10g fresh mint, chopped
For the black garlic ketchup:
- 20g black garlic cloves, peeled
- 30ml water
- 2ml light soy sauce
- 2g sugar
- 2g rice wine vinegar
- 10ml olive oil
Method
- In a mixing bowl, combine all the slider ingredients thoroughly. Divide into five equal 60g portions, shape into patties, and refrigerate until ready to cook.
- To make the tzatziki, grate the cucumber and combine with the Greek yoghurt, chopped garlic, and fresh mint. Mix well and chill.
- For the black garlic ketchup, simmer the black garlic in water until softened. Add the soy sauce, sugar, rice wine vinegar and olive oil. Blend until smooth and set aside.
- Cook the lamb patties in a hot pan or on a grill until cooked through and nicely browned. Serve in buns with a spoonful of tzatziki and black garlic ketchup.
