Grilled Lamb Sliders with Smoked Tomato Jam, Havarti Cheese & Arugula

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Grilled Lamb Sliders with Smoked Tomato Jam, Havarti Cheese & Arugula
  1. To prepare the jam, combine the tomatoes and spices in a medium-size, nonreactive pan with a heavy, flat bottom. Place the pan over medium-low heat and bring the contents to a simmer. As the ingredients simmer, stir with a wooden spoon every 3–4 minutes to prevent them from sticking to the bottom of the pan. The jam has a tendency to scorch as it thickens, so watch the pot carefully and stir the contents frequently. After 30–40 minutes, the consistency of the jam should be thick and viscous, and should coat the back of the spoon. Transfer the jam to a non-reactive bowl, fold in the mint and set aside to cool. The jam can be made up to one week in advance of serving the sliders.
  2. To prepare the sliders, season the lamb with salt and pepper and form 2-ounce patties by making golf ball-size rounds from the mixture. (The patties can be formed up to one day in advance.) Heat a gas or charcoal grill to medium-hot. Place the grill grate just above the flame or coals and allow 5 minutes for the intense heat to warm the grates. Clean the grates and turn off the heat (or move the coals) about 4 inches away from the grill grates. Place the patties on the grates and grill about 1 to 2 minutes per side for medium-rare burgers; the internal temperature should be about 145 degrees. For more well-done burgers, leave the patties on the grill another minute per side. Place a piece of cheese on each patty just before removing it from the grill. Meanwhile, spread a little bit of butter on both sides of the buns and toast until light golden brown. Spread about a teaspoon of tomato jam on the bottom half of each of the buns followed by several leaves of arugula. Top with a grilled lamb patty. Spread the top half of each bun with aioli or mayonnaise and place on the burger. Serve immediately.
Recipe Notes

Photos and recipes courtesy of the American Lamb Board.

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