Lebanese 7 Spice Lamb Sliders with Yoghurt

Toast the pine nuts carefully and let them cool before adding them to the lamb. Serve the yoghurt-tahini sauce on the side so each slider gets just the right amount.

The Stuff:

Sauce

• ½ Cup plain whole-milk strained Greek-style yoghurt
• 2 Tablespoons tahini
• 1 Tablespoon fresh lemon juice (from 1 Lemon)
• 1 Garlic clove, grated (about 1/2 Teaspoon)
• ¼ Teaspoon kosher salt

Lamb Patties

• 1 ½ Pounds ground lamb
• ¾ Cup finely chopped toasted pine nuts (from 1 Cup pine nuts) (see Note)
• 2 Tablespoons Never Not Eating 7 Spice
• 1 Teaspoon kosher salt
• 2 Garlic cloves, grated (about 1 Teaspoon)
• ½ Teaspoon black pepper
• 2 Tablespoons pomegranate molasses

The Method:

Make the sauce:

1. Whisk together yoghurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside.

Make the lamb patties:

1. Preheat grill to medium-high (400°F to 450°F).
2. Place the lamb in a large bowl. Add pine nuts, Never Not Eating 7 Spice, salt, garlic, and pepper; mix with your hands until well combined.
3. Divide mixture evenly into 8 (31/2-Ounce) portions; shape each portion into a 1/2-inch-thick patty.
4. Arrange patties on oiled grates; grill, covered, until well marked and a thermometer inserted in the thickest portion of meat registers 125°F, 3 to 4 minutes per side, brushing patties evenly with pomegranate molasses during the final 1 to 2 minutes of grill time.
5. Transfer cooked patties to a large platter and serve immediately.