Lamb Sliders with Apple-Cranberry Chutney Recipe
These scrumptious mini burgers make a great party snack, appetizer or late-night indulgence. Set out rustic artisan-style rolls, and gluten-free rolls for your guests to choose from. Lamb offers a nice rich change to the average hamburger and will have guests snacking the night away. Paired with a seasonal apple-cranberry chutney, these sliders are bound to be a hit.
Since we’re all a bit busy this time of year, it’s nice to have dishes prepared in advance so that once the party starts you can enjoy the night. The chutney can be made up to two days in advance and the sliders can be formed the day before. When the party day arrives you can grill the sliders, assemble, and enjoy with friends and family.
- 3 Granny Smith or Gala apples, peeled, cored and cut into 1/4-inch chunks
- 1 medium onion, diced
- 1/3 cup brown sugar
- 1/2 cup fresh orange juice
- 1 1/2 Tbsp melted butter
- 2 tsp mustard seeds
- 1/2 tsp freshly grated ginger 1/8 tsp ground cloves
- 1/2 pound fresh cranberries
- 2 pounds ground lamb
- 1/2 white onion, minced
- 2 cloves garlic, minced
- 2 Tbsp mint, chopped
- 2 Tbsp sage, chopped
- Salt and pepper
- 16 dinner-size potato rolls
- 4 Tbsp Dijon mustard
- Preheat oven to 400°F.
- Toss apples together with remaining ingredients, except for cranberries.
- Spread evenly in a 9x13 inch baking dish.
- Roast mixture, stirring occasionally, until apples brown and soften and release their juices, about 40-60 minutes.
- Remove from oven and mix in cranberries.
- Continue roasting until cranberries soften and the remaining liquid has reduced, about 15-20 minutes.
- Let cool to room temperature.
- In a medium bowl mix together lamb, onion, garlic, mint and sage.
- Cover with plastic wrap and let rest to room temperature, then form into 16 small patties.
- Over a hot grill or in a hot pan cook patties until brown on one side, about 3-4 minutes.
- Turn the patties over and repeat, seasoning with salt and pepper.
- Set aside and let rest for 2-3 minutes, tented loosely under foil.
- To serve, toast buns until just golden brown.
- Spread 3/4 tsp Dijon on half a bun, place the cooked lamb patty on top and top with a dollop of chutney.