I first made these Mini Lamb Sliders for Hillelfest, Hillel UW's annual fundraiser. Wanting to do something with lamb, ground lamb appears my only affordable option for a crowd. Making them again the other night, I see that they are definitely a keeper on the menu. I make the tiny challah rolls with the Classic Challah Recipe, cutting a 1 1/4 pound ball into 6ths and then again into 5ths before forming the ropes to tie the rolls. Lots of work but I like the results.

I like to make a mint sauce to dress the sliders. The sauce has been made differently every time we've made these. The easiest is a little mayonnaise, fresh orange zest and some bottled mint sauce. Easy. Orange marmalade is also a tasty addition. Love it!

My guess is that these would be even more fabulous as full sized lamb burgers, grilled over charcoal. Definitely have my sights on summer for that party!  

Ingredients:

Lamb Patties:

• 2 pounds ground lamb
• 1/2 cup finely chopped onion
• 3 eggs
• 1/2 cup panko crumbs (or bread crumbs)
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons pureed garlic
• 1/3 cup finely chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps:

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