Grilled Lamb Sliders

Grilled Lamb Sliders

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  • 1 pound ground lamb
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • Slices of red onion, sprinkled with a little olive oil and salt
  • Small rustic dinner rolls, split open


Combine ground lamb with garlic and Worcestershire, working the meat very gently. Divide into 6 balls. Flatten each into a thick patty just larger than your rolls. The meat will shrink slightly as it cooks. To make them perfectly uniform, you may form them in a “slider” mold. Season with salt and pepper.

Cook sliders over a preheated charcoal or gas grill for 5 to 7 minutes to a side, or until a thermometer inserted in the center of the meat reads 155° F.

In the last few minutes of cooking, grill onion slices, turning once, until caramelized and tender. Toast rolls, cut side down, on the grill for a few moments to heat through.

Serve sliders on toasted rolls, layered with grilled onions and your favorite condiments.