BBQ Rogan Josh Lamb Slider

April 27, 2017

BBQ Rogan Josh Lamb Slider

BBQ Rogan Josh Lamb Slider with Pickled Cucumber Salad and Lemon Yoghurt

Ingredients

625g Lamb mince

2 tbls Patak’s Rogan Josh paste

1 Brown onion, finely diced

Sauce

200g Natural yoghurt

1 tbls Lemon zest and juice

½ tsp honey

Salad

1 Lebanese cucumber, de-seeded and thinly sliced

1 Spanish onion, finely sliced

Mint leaves, roughly chopped

Coriander leaves, roughly chopped

1 tsp Castor sugar

1 tbls Apple cider vinegar

10 Slider buns

Vegetable oil

Extra-virgin olive oil

Murray River pink salt

Freshly cracked black pepper

 

Method

  1. Pre-heat the BBQ
  2. In a bowl mix lamb mince, rogan josh paste, and brown onion together, set as aide
  3. For the sauce, in a bowl add yoghurt, honey and lemon juice and zest, mix together and season with salt and pepper.
  4. For the salad dressing, in a small bowl mix the vinegar, sugar and a pinch of salt together, set aside.
  5. For the salad, in a bowl add the cucumber and onion then pour over the dressing and allow to sit for 15 minutes.
  6. Shape lamb mix into 10 patties, and pat each pattie with a small amount of vegetable oil, salt and pepper.
  7. To cook the patties, place patties onto the BBQ grill and cook for 4 minutes on one side then 2 minutes on the second side, don’t press or squash the patties, squashing the patties is just simply seeing out the moisture.
  8. Once cooked place on the resting rack for 6 minutes, while the patties are, resting char grill the slider rolls. Add the chopped herbs to the salad, along with a little extra-virgin olive oil, and adjust seasoning.
  9. To serve, spoon a little yoghurt sauce onto the slider roll, add lamb pattie, top with cucumber salad and a little extra sauce.



Leave a comment

Comments will be approved before showing up.

Sign up to our newsletter to hear about class discounts, BBQ recipes, tips and tricks.