Za'atar Lamb Sliders with Chraime Yogurt-Tahini Sauce

Sauce

• ½ cup plain whole-milk strained Greek-style yogurt

• 2 tablespoons tahini

• 1 tablespoon fresh lemon juice (from 1 lemon)

• 1 garlic clove, grated (about 1/2 teaspoon)

• 1 teaspoon Never Not Eating Chraime

• 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 Za'atar

• 1 teaspoon kosher salt

• 2 garlic cloves, grated (about 1 teaspoon)

• ½ teaspoon black pepper

• 2 tablespoons pomegranate molasses

Salad

• 4 cups torn romaine lettuce leaves (from 1 head lettuce)

• 1 ½ cups sliced Persian cucumbers (from 2 small [3-ounce] cucumbers)

• ⅓ cup thinly sliced red onion

• 1 ½ tablespoons extra-virgin olive oil

• 1 Never Not Eating Sumac S&P

The Method: 

1. Whisk together yogurt, tahini, lemon juice, garlic, Never Not Eating Chraime and salt in a medium bowl until combined; set aside.

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

3. Toss together lettuce, cucumbers, and onion in a medium bowl until combined. Drizzle with oil, and sprinkle with Never Not Eating Sumac S&P; toss gently to coat. Serve salad with lamb patties and sauce.