Lemony Lettuce-nestled Ranch Lamb Sliders #rsc

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1 eggs, lightly beaten or 2 egg whites
• 3 tablespoons hidden valley original ranch seasoning mix, divided usage
• 1/4 cup shallot, finely chopped
• 1/4 cup parmesan cheese, finely grated
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup greek yogurt
• 1 fresh lemon, zested and juiced
• 2 tablespoons canola oil
• 1/2 cup fresh basil leaf
• 1 head butter lettuce leaf, cleaned, dried and chilled

Recipe

• 1 preheat oven to 300 degrees.
• 2 in a large mixing bowl combine the ground lamb, bread crumbs, egg, 2 tablespoons of the seasoning mix, shallots, parmesan cheese, salt and pepper, mixing well with clean hands just until well blended. shape into small (approximately 1-inch diameter) balls/sliders.
• 3 mix remaining tablespoon seasoning mix with the greek yogurt and lemon juice (reserve zest for later use), blending well; reserve, keeping chilled.
• 4 heat the oil in a large nonstick skillet over medium-high heat. cook the sliders in batches, being careful not to crowd them, for about 5 minutes, or until browned on all sides, shaking the pan frequently to turn. drain on paper towels and place in the oven while cooking the remaining batches.
• 5 place basil leaves into lettuce leaves; serve the sliders “nestled” into the basil/lettuce leaves topped with a small dollop of the greek yogurt mixture; sprinkle with reserved lemon zest. makes 4 main dish servings.