MLA Moroccan lamb sliders

  • Prep time 0Min
  • Cook time 15Min
  • Technique Grill, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 10

Moroccan lamb sliders


20 ounces ground Australian lamb
½ cup parsley, finely chopped
8-ounce can garbanzo beans, mashed
2 tablespoons Moroccan seasoning
5 dried apricots, finely diced
1 egg

½ cup sesame seeds
2 tablespoons nigella seeds
1 teaspoon Moroccan seasoning
¼ cup pistachio nuts, finely chopped

To Serve:
mini-buns, toasted
grilled capsicum, pumpkin and eggplant
baby spinach leaves
hummus dip


In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.

Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.

Blend the sesame seeds, nigella seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.

Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.

Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.