We have had a great visit with Jack’s sister, Kathy, from Kansas City, MO. A few days thawing from near zero temperatures in El Paso’s 70-80 degree February temperatures were a real treat for her. Kathy asked for grilled lamb patties for dinner the night before heading home so here’s what happened.
Ground lamb seasoned with oregano and lemon zest was formed into patties. While the meat flavors blended, egg plant, zucchini, tomato and onion were massaged with olive oil and grilled. The veggies then were given a coarse chop and tossed with balsamic vinegar to create a grilled ratatouille as complementary side for the sliders. After grilling, the lamb was placed on 7-grain rolls and topped with a generous dollop of tzatziki. My tzatziki has a base of Greek yoghurt with minced garlic, a pinch of lemon zest and chopped mint. It is just right for topping the lamb sliders. And, of course, sliders must be served in three’s.