Lamb Sliders by Chef Russell Casey

Chef Russell Casey has a long career of working hands-on with small farms in the Memphis area and we're always proud to be featured on his menus. We love this guy, and we know you'll love his recipe for Lamb Sliders. He's included his recipe for Pickled Red Onions and Garlic Aioli to step it up a bit. Enjoy!

Aioli - Mix Well

1 cup Duke’s brand mayo

2 teaspoon garlic powder

2 teaspoon lemon juice

1 tablespoon Italian parsley

1 or 2 dashes of Tabasco

1 or 2 dashes of Worcestershire

Pickled Red Onions

1 large red onion, julienned thin

2 cup red wine vinegar

1 cup key lime juice

1 cup local honey

5 each black peppercorns, whole

1 each bay leaf, whole

Place the julienned red onion in a nonreactive plastic bowl or container. Bring the remaining ingredients to a boil. Reduce heat and simmer for 10 minutes. Pour hot liquid over the red onion and allow to cool to room temperature. Cover and refrigerate for up to 14 days. Pickles are best if made the day before.

Slider Ingredients - Makes 8 

1lb Home Place Pastures Ground lamb

2 Tablespoon Herbs de Provence

1 Tablespoon salt

1 Teaspoon black pepper, ground

8 each brioche slider buns

Feta or blue cheese

8 each gherkin pickles

8 each frill picks (optional)

Garlic aioli

Recipe

Mix spices and ground lamb by hand, and form into 8 individual patties. Grill on medium high heat on an outdoor grill or in an iron skillet until desired temperature is reached (I prefer mine medium rare). Add cheese to the patty, and cover to melt.

Warm brioche slider buns and place desired amount of garlic aioli and pickled red onion on the slider. Skewer the pickle and the sandwich together with a frilly toothpick and enjoy!