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Pike Mkt recovery


Lamb Sliders with Yogurt Tahini Sauce

Serves 4



  • ½ cup organic plain whole milk Greek yogurt (we use Nancy's)
  • 2 tbsp organic tahini
  • 1 tbsp fresh organic lemon juice
  • 1 organic garlic clove, pressed
  • ¼ tsp kosher salt


  • 1-1/2 lb grass fed ground lamb
  • ¾ cup finely chopped toasted pine nuts
  • 2 tbsp za'atar (you can make your own-look it up online)
  • 1 tsp kosher salt
  • 2 organic garlic cloves, pressed
  • ½ tsp freshly ground black pepper
  • 2 tbsp pomegranate molasses


  1. Completely whisk together all sauce ingredients in a bowl. Set aside.
  2. Preheat grill to medium-high(400-450 degrees F).
  3. Place lamb in large bowl with pine nuts, za'atar, salt, garlic, and pepper. Mix with your hands until well combined. Divide mixture evenly into 8 3-1/2 oz portions, ½-inch thick.
  4. Oil the grates, place sliders onto grill, and cover. They are done when an instant read thermometer reads 125 degrees F, 3-4 minutes per side. Brush sliders with pomegranate molasses during last 1-2 minutes once flipped over to second side.
  5. Serve sliders with yogurt sauce.

SD! Test Kitchen, June 2022

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