Lamb Take Two

Lamb Sliders with Ginger Cilantro Aioli on a Sweet Potato “Bun”

Night two of our adventure with lamb from Everett Sparling was simple – lamb sliders.

The following recipe is taken from Everyday Paleo. Sarah Fragoso is one of my favorite food bloggers and podcasters.

Lamb Sliders
2 pounds ground grass fed lamb
1 teaspoon sea salt
1 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon bacon fat
Garnishes for sliders; romaine lettuce, red onion, Roma tomatoes and dill pickles
1. Season your grass fed lamb meat with the salt, pepper and garlic; mix together and with your hands and create your sliders.  We made a total of 12 sliders, about 1/2 inch thick and about 4 inches across (more of an oval shape to fit the “bun”).
2. Heat the bacon grease in a large skillet over medium high heat and cook the sliders for about 3-5 minutes per side.  Lamb cooks quickly, so watch closely and do not overcook!  Overcooked lamb tastes too gamey in my opinion.

Sweet Potato “Bun”
3 medium to large white sweet potatoes peeled and sliced 1/4 inch thick (lengthwise), a good knife will come in handy here.
Sea salt, garlic powder, pepper, oregano, italian seasoning
1. Preheat oven to 375.
2. Lightly season sliced white sweet potatoes with sea salt, garlic powder, pepper, oregano and italian seasoning.  Place sliced sweet potatoes on a baking sheet that is lightly coated with coconut oil and bake at 375 for approximately 10 minutes, then flip them over and cook for another 10-15 minutes or until done.
3. Let finished sweet potatoes rest for a few minutes.

Ginger Cilantro Aioli
2 tablespoons minced cilantro
Juice of 1 lime
1 cup homemade mayo
1 teaspoon diced jalapeño
1 teaspoon grated fresh ginger
1. Mix all ingredients togther in a bowl.