Lamb Sliders with Greens and Duck Egg Aioli and Pickled Radishes

April 7, 2018

This recipe from Chef Skylar Bush uses spring garden mint and chives. It also uses spicy mustard greens and a duck egg aioli for a great take on a burger. The duck eggs are fresh from Wedge Oak Farm, the greens from Corner Springs Farm, the radishes from Old School Farm, all of which you can find at Richland Farmers Market every Saturday morning. The lamb is from Ladies of the Lamb, who you can find at the Nasvhille Farmers’ Market 6 days of the week. Skylar made this recipe at The Edible Kitchen at the Sunday Market April 2018.

Ingredients

2/3 cuprice wine vinegar

1/2 cupsugar

Thyme sprigs

Coarse salt

10-15medium sized radishes, sliced very thinly on a mandolin

1duck egg yolk

1/2 teaspoonlemon zest

1 heaping teaspoonDijon mustard

3 teaspoonsfresh lemon juice

1 cupNeutral oil (grapeseed, flax seed, avocado or canola)

pinchsalt

1/2 teaspoonground cinnamon

scant 1/2 teaspooncardamom

1 teaspoonground coriander

1 1/2 teaspoonturmeric

1/2 teaspoonground ginger

2 teaspoonssmoked paprika

2 tablespoonsground cumin

1/8 teaspooncayenne pepper

2pinches salt

3 poundsgrond lamb

Preparation

1. To prepare radishes, bring all ingredients except radishes to boil in a saucepan. Add radishes to small bowl, pour liquid over top, and let sit 30 minutes. Best used within a few hours. Can be kept in refreigerator for up to 3 days.

2. To prepare aioli, place all ingredients except oil in blender and blend well. Add oil a little at a time, blending well. When emusified, add oil in a slow steady stream and blend until creamy and thick.

3. To prepare seasoning, add all ingredients to medium bowl and mix well.

4. To prepare meatballs, add ground lamb, 2 tablespoons shawarma seasonsing, mint, and chives to large bowl and mix well. Form into 24 patties or sliders and cook 3 minutes on each side in large skillet over medium-high heat. Place on small buns with greens, aioli, and pickled radishes.