Happy Easter

These delicious lamb sliders are a quick and economic alternative to roast lamb and are fantastic grilled outdoors on the BBQ. 

SPRING LAMB SLIDERS WITH ASPARAGUS, QUAILS EGGS AND GREMOLATA MAYONNAISE 

Lamb Sliders

500g fresh lamb mince, preferably organic (we use lamb from Piper's Farm see link below)

2 cloves garlic, finely chopped

3 tbs chopped fresh rosemary

2 anchovy fillets, chopped small  

1 tsp sea salt flakes and freshly ground black pepper to taste

Sunflower or groundnut oil 

Gremolata mayonnaise                                                                                                                      

100ml mayonnaise, preferably homemade, but a good shop bought one will be fine

Grated rind of 1 organic unwaxed lemon

1 clove garlic, finely chopped

3 tbs finely chopped flat leaf parsley

Pinch sea salt flakes

To Serve

10 fresh (English) asparagus (plus more to serve if liked)

10 small tomatoes, halved

10 quails eggs

Olive oil

Sea salt and freshly ground black pepper

10 tall cocktail sticks

5 brioche buns, halved 

Combine all ingredients for the lamb sliders in a large bowl, divide and shape into 10 equal sized patties.

Mix together all ingredients for the mayonnaise and set aside.

Steam the asparagus for 2 minutes, refresh under cold water, cut in halves lengthways and drizzle with a good olive oil and season lightly with salt and pepper. Halve the tomatoes and carefully thread onto cocktail sticks with the asparagus (see image below)

Grill the brioche halves until lightly toasted, keep warm

Brush each lamb pattie with a little olive oil and fry (or bbq) for approx 3 minutes per side, keep warm whilst you fry the quails eggs.

To assemble, spread some of the mayonnaise onto each brioche half, top with lamb pattie and fried egg and secure with the tomato/asparagus laden cocktail stick. ENJOY!

Recipe and styling Liselotte Forslin  www.alltommat.se 

www.pipersfarm.com