Recipe by Adam Holtzapfel
Adam (O’Douls) Holtzapfel is not just a hardcore music aficionado, he is also a multiple winner of the Columbus chapter’s coveted Golden Spatula award for their MEATing’s best dish. Here, he shares one of his award-winning creations:
Moroccan Lamb Sliders with Harissa Yogurt and Fresh Mint
1 lb. ground lamb
1 tsp. sea salt
1 tsp. freshly-ground black pepper
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Ras al Hanout
1 tsp. smoked paprika
4 Tbsp. Greek yogurt
1 Tbsp. harissa (adjust for preferred heat level)
Juice of 1/2 lemon
2 tsp. olive oil
Fresh mint leaves
1. Thoroughly mix all spices in a mixing bowl.
2. In a separate bowl, mix yogurt, harissa, lemon juice and olive oil. Stir to combine.
3. Divide ground lamb into 8 equal portions, roll into balls and flatten to make patties. Dredge the patties in the spice mixture.
4. Grill patties for approximately 4 minutes per side, place on buns, and top with harissa yogurt and a fresh mint leaf.