Generally more healthful than other red meats, lamb is always a great choice for a little grilling.  Paired with a bit of fennel ‘slaw, this recipe for lamb sliders is a perfect heavy appetizer.

1/4 cup salt-packed capers, rinsed

1 cup mayonnaise

6 Tbsp extra virgin olive oil, divided

1 tsp finely grated lemon zest

6 Tbsp fresh lemon juice

1 tsp Dijon mustard

2 cloves garlic, finely grated

1 1/2lb ground lamb

3 celery stalks, thinly sliced on the diagonal

1/2 fennel bulb, thinly sliced, plus 1/4 cup chopped fennel fronds (if desired)

1/4 large sweet onion, sliced

2 tsp crushed dried mint, or 1 tsp fresh mint, finely diced

Sea salt and freshly cracked black pepper to taste

  1. Place capers in a small bowl of warm water.  Let soak 20 minutes, then drain, rinse, and pat dry.  Coarsely chop.  Whisk capers, mayonnaise, 2 tbsp olive oil, lemon zest, 3 Tbsp lemon juice, mustard, and garlic together in a bowl.  Season to taste with salt and pepper.
  2. Shape lamb patties into small rectangles, about 1/2″ thick, and season with salt.  Let sit at room temperature for 30 minutes.
  3. In a large, cast iron skillet, heat 2 Tbsp extra virgin olive oil over medium heat.  Add sliders, and cook, working in batches if needed, until all sliders are browned, about 3-5 minutes.  Flip sliders, and cook until browned on second side, about 3-4 minutes for medium-rare.  Transfer to a plate and let rest 10 minutes.
  4. Meanwhile, toss celery, fennel, fennel fronds (if desired), onion,remaining 3 Tbsp lemon juice, mint, and remaining 2 Tbsp olive oil in a medium bowl to make ‘slaw.  Season to taste with salt and pepper.  Top Croccantini with slaw, then add sliders and drizzle with aioli.  Serve immediately, and enjoy.
Original recipe found in Bon Appetit magazine
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