I’m trying to squeeze the last of my summer “to-do” list into whatever warm days we have left this year. Hence Provençal Lamb Sliders on the grill. However, truth be told these Provençal Lamb Sliders are actually leftover from my spring to-do list. Does that ever happen to you? Do you make plans that get shoved to the back burner until you wake up one night with a vast need to rearrange your underwear drawer once you realize how long that simple task has been on the list? If so then you’ll understand this: when it comes to to-do lists – when all is said and done, more is often said than done.
Provençal Lamb Sliders
When I first came across the Jonathon Sawyer burger recipe that inspired these sliders it was a rainy winter’s day and I was yearning for springtime lamb. So I tucked the idea on the bottom of my to-do list. Well, spring turned into summer and more got said than done – blah, blah, blah – here we are and it’s October. Fortunately in Los Angeles the sun is still shining brightly enough to justify lamb sliders with deliciously assertive, pastoral flavors from the South of France: stinky cheese, caramelized shallots, and Niçoise olives flavored with the quintessentially Provençal combination of rosemary, thyme and lavender.
I’m sorry it took me so long get these lamb sliders to the table. I don’t know how they kept slipping to the bottom of my to-do list. But today is the day when lamb sliders are both said and done and I can finally utter the phrase “Finished!” loud and clear. I feel like that kid in grade-school who wants the rest of the class to know that his pop-quiz in math has been victoriously completed. Another task – done. GREG
GREG
You may alternatively grill these burgers on a gas or charcoal grill.
Ingredients
- 1 tablespoon unsalted butter
- 2–4 shallots (depending on size, peeled and chopped, about 1 cup)
- 2 tablespoon white wine vinegar
- ½ cup pitted Niçoise olives (coarsely chopped)
- 2 tablespoon minced flat leaf parsley
- 1 pound ground lamb
- 2 teaspoon Herbes de Provençe
- 1 teaspoon paprika
- salt and cracked pepper (as needed for seasoning)
- olive oil (as needed for pan, and buns)
- 6 ounce brioche slider buns (split)
- 2 ounce Époisses cheese (about ¼ cup) at room temperature
Directions
Make the relish: Melt the butter in a small skillet. Once it begins to foam, but not yet color, add the shallots and cook over medium heat, stirring, until tender, about 4 minutes. Add the vinegar and olives and parsley; cook, stirring often, until the pan is almost dry, about 2 minutes. Set aside.
Make the sliders: In a large bowl, lightly mix the lamb with the herbes de Provençe and paprika; season with salt and pepper. Divide the meat into 6 equal portions about 3 ounces each and form them into 3/4‑inch thick patties. Use your thumb to make a small indentation in the center of each patty. This will ensure that the meat maintains its form as it plumps in cooking. Season generously with salt and pepper on both sides.
Heat a large grill pan or cast-iron skillet over medium-high heat (see notes). Drizzle and swirl a little oil into the hot pan. Place burgers in the pan, don’t crowd them, work in batches if necessary. Cook the burgers about 3 minutes and then flip them. Continue to cook until done to your liking; about 3 minutes more for medium-rare.
While the burgers are cooking brush the buns on the cut sides with a little olive oil, place them cut side down onto a large heated grill pan, skillet or griddle, rotating as needed, until lightly browned. Remove from heat spread a little of the room temperature cheese on the bun bottoms. Top with cooked burgers, then spread some of the olive relish on each burger; cover with top bun and serve warm.
Lamb is the best red meat I’ve ever known. I am working at the company, when I go home I will do it for my family
It looks tasty!!! I will definitely make one by myself!!!
Done right, indeed! Nicoise olives and epoisses are a brilliant combo with the lamb. — S
I just picked up my favourite Provençal herb mix when I was in Paris last week, it is by far my favourite herb mixture. Pairing it with lamb is genius, the slightly gamie flavour of lamb would really bring out the herbs. Although Ontario lamb is not as gamie as New Zealand lamb.
Yes, I do rearrange my drawers on occasion!
I never understood why lamb is such a “controversial” meat. As far as I’m concerned, it’s by far the tastiest of red meats. I have to imagine that the pairing with Epoisse has got to be fantastic.
Over here on the East Coast, we just closed the pool. No denying now that summer is definitively over…
Look so nice. I will try to cook it.
If I was at home I would make these good looking lamb sliders right away.
I’m all in for lamb sliders. Yes to the olive relish too! Saving this.
A fellow lamb lover! These sounds spectacular, so excited. I think lamb is so underused here in the US. Thanks Greg.