This recipe has such few ingredients, all of which can be sourced quite easily from local vendors—kale, chevre, and lamb are all widely available at the farmers market for a large chunk of the year from late fall to spring. I like to serve all of my sliders over a nice healthy serving of greens, instead of a bun to reduce the overall carb load in a multi-course meal, especially those featuring a pasta dish.
Golden Artisan Goat Cheese has a mild but funky chevre that pairs well with lamb. It might be a little pricey, but you really only need 1oz per slider at the most so this is the perfect opportunity to try it out!
Method
- Preheat oven to 425 ˚F. Slide to top portion of garlic so that the top of the are just barely exposed. Roast in the oven for ~35 minutes until all the cloves are well roasted, then set aside.
- Cook kale in a large covered pot or steamer, then strain, removing as much of the water content as possible.
- Heat olive oil, in a medium pan, cook kale for an additional ~5 minutes,
- Adding the roasted garlic a small dash of red wine vinegar to the kale. I like to leave the garlic cloves intact. Cook for another ~5 minutes, then set aside.
- Form 4-6 sliders from the ground lamb, depending on serving amount, season well with salt and pepper
- Cook the sliders in a cast iron skillet, or on a grill until the lamb is cooked to 155 ˚F, about medium to medium rare.
- Serve the sliders over the cooked kale salad with a dollop of chevre and a sprinkle of chili pepper
Lamb Sliders w/ Chevre
By: Daniel Lucas
This recipe has such few ingredients, all of which can be sourced quite easily from local vendors—kale, chevre, and lamb are all widely available at the farmers market for a large chunk of the year from late fall to spring. I like to serve all of my sliders over a nice healthy serving of greens, instead of a bun to reduce the overall carb load in a multi-course meal, especially those featuring a pasta dish.
Golden Artisan Goat Cheese has a mild but funky chevre that pairs well with lamb. It might be a little pricey, but you really only need 1oz per slider at the most so this is the perfect opportunity to try it out!
Method
- Preheat oven to 425 ˚F. Slide to top portion of garlic so that the top of the are just barely exposed. Roast in the oven for ~35 minutes until all the cloves are well roasted, then set aside.
- Cook kale in a large covered pot or steamer, then strain, removing as much of the water content as possible.
- Heat olive oil, in a medium pan, cook kale for an additional ~5 minutes,
- Adding the roasted garlic a small dash of red wine vinegar to the kale. I like to leave the garlic cloves intact. Cook for another ~5 minutes, then set aside.
- Form 4-6 sliders from the ground lamb, depending on serving amount, season well with salt and pepper
- Cook the sliders in a cast iron skillet, or on a grill until the lamb is cooked to 155 ˚F, about medium to medium rare.
- Serve the sliders over the cooked kale salad with a dollop of chevre and a sprinkle of chili pepper
