Who: Chef Gerron Douglas
Chef Douglas’s Guest-Worthy Recipe: Conrad New York’s Happy Hour Greek Lamb Sliders
“Our Lamb Slider recipe is perfect for guests trying lamb for the first time or who are enthusiasts of lamb. Including the garlic, shallots, and herbs in the grinding process both cuts the gaminess and enhances the distinct flavor of lamb. Grilling the sliders adds a seasoning you can’t manufacture, while providing a healthier cooking option. The remaining components work together to tell the complete story. Lamb is the lead, the cucumber crisp, the tzatziki creamy yet cooling, and the feta provides a natural saltiness that brings everything together.”
1.5 lb lamb shoulder (boneless, trimmed)
4 garlic cloves (peeled)
3 shallots (peeled and diced)
2 Tbsp flat leaf parsley
8 mini brioche buns (silver dollar size, two-inches)
1 red pepper (roasted, cleaned, julienned)
1 hot house cucumber (1/4-inch slices)
1 c tzatziki sauce
3 Tbsp feta cheese (crumbled)
Cut Lamb shoulder into one-inch cubes. Pass lamb through meat grinder. Reserve ground lamb and refrigerate for 20 minutes.
Pass ground lamb, shallots, garlic, and parsley through grinder. For twice ground lamb mixture into eight three-ounce patties.
Season lamb patties with kosher salt and pepper to taste.
Grill lamb sliders on hot grill for approximately three minutes on each side. Allow sliders to “rest” for five minutes.
Toast slider buns until golden, careful to not burn. (Pro tip: Use the same grill or grill pan for a smoky flavor.)
Spread tzatziki sauce on both top and bottom of bun.
On bottom bun, place one slice of cucumber, a few pieces of roasted pepper.
Place one lamb slider patty next and top with crumbled feta.
Place top bun and secure with large toothpick or skewer.
Serve immediately with remaining tzatziki sauce as dip.