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BBQ Rogan Josh Lamb Slider (by BBQ School)

Date:
By  Milly Lambert
Categories: Lamb | Main Course

Make your own BBQ Rogan Josh Lamb Slider with Pickled Cucumber Salad and Lemon Yoghurt.

 

Serves: 10

Wine Match: Le Chat Noir Pinot Noir

 

Ingredients:

  • 625g lamb mince
  • 2 tablespoons Patak's Rogan Josh paste
  • 1 x brown onion, finely diced
  • 10 x slider buns

Sauce:

  • 200g natural yoghurt
  • 1 tablespoon lemon zest and juice
  • 1/2 teaspoon honey

Salad dressing:

  • 1 x Lebanese cucumber, de-seeded and thinly sliced
  • 1 x Spanish onion, finely sliced
  • Mint leaves, roughly chopped
  • 1 teaspoon caster sugar
  • 1 tablespoon apple cider vinegar
  • Extra virgin olive oil
  • Vegetable oil
  • Murray river pink salt
  • Freshly cracked black pepper

 

Method:

  1. Pre-heat the BBQ
  2. In a bowl, mix lamb mince, Rogan Josh paste and brown onion together and set aside
  3. For the sauce, add yoghut, honey, lemon juice and zest in a bowl. Mix together and season with salt and pepper
  4. For the salad dressing, in a small bowl, mix the vinegar, sugar and a pinch of salt together and set aside
  5. For the salad, add the cucumber and onion to a bowl, pour over the dressing and allow to sit for 15 minutes
  6. Shape lamb mix into 10 patties and pat each pattie with a small amount of vegetable oil, salt and pepper
  7. Place patties onto the BBQ grill and cook for 4 minutes on one side and 2 minutes on the second side - do not press or squash them
  8. Once cooked, place patties on a resting rack for 6 minutes. While they rest, char grill the slider rolls
  9. Add the chopped herbs to the salad, along with a little extra virgin olive oil and adjust seasoning
  10. To serve, spoon a small amount of sauce onto the slider roll, add lamb pattie, top with cucumber salad and drizzle more sauce

 

Recipe supplied by BBQ School.

Visit https://www.bbqschool.com.au/ to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.

 

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