Grilled Lamb Sliders with Smoked Tomato Jam, Havarti Cheese & Arugula

4 (2 sliders each)
Prep Time:
15 mins.
Cook Time:
45 mins.


Tomato Jam


1 can (12 ounces) fire-roasted tomatoes

2 tablespoons brown sugar

2 tablespoons granulated sugar

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon ground ginger

1 teaspoon paprika

2 tablespoons julienned fresh mint





8 2 oz. lamb sliders

Salt and pepper, to taste

8 slider rolls

2 tablespoons unsalted butter, softened

8 thinly sliced small squares Havarti cheese

3-4 tablespoons aioli or mayonnaise

4 ounces baby arugula leaves


1. For the Tomato Jam: in a medium, nonreactive pan with a heavy, flat bottom, combine first seven ingredients; bring to a simmer over medium-low heat until thick, about 40 minutes. Stir with a wooden spoon every 3 to 4 minutes to prevent sticking. Transfer jam to a nonreactive bowl, fold in mint and set aside to cool.

2. Heat a gas or charcoal grill to medium hot.

3. Season lamb sliders with salt and pepper; place the patties on the grates and grill about 1 to 3 minutes per side or to desired doneness.

4. Place a piece of cheese on each patty just before removing it from the grill.

5. Meanwhile, spread butter on both sides of the buns and toast until light golden brown. Spread a teaspoon of tomato jam on the bottom half of each bun, add arugula leaves, and top with a grilled lamb patty. Spread the top half of each bun with aioli or mayonnaise and place on the burger. Serve immediately.

Photo & Recipe: American Lamb Board

Categories: Ground Lamb, Lamb