Lamb and Mint Sliders with Roast Potatoes and Watercress
Create a roast-lamb dinner in miniature form with these gourmet sliders. They taste great in a bun, but even better served inside roast potato rounds.
3 tablespoons olive oil
8 roughly-equal rounds of potato, unpeeled
200 g/7 oz. lean minced/ground lamb
6 fresh mint leaves, finely chopped
3 tablespoons fresh breadcrumbs
1 tablespoon beaten egg
a pinch of sea salt and freshly ground black pepper
a handful of watercress or rocket/arugula
4 cocktail sticks/toothpicks
Preheat the oven to 180°C (350°F) Gas 4.
Sprinkle 1 tablespoon of the oil on a baking sheet and lay the potato slices on top, turn to coat and sprinkle with black pepper. Bake in the oven for 25 minutes until brown and crisp. Remove from the oven and set aside until cool enough to handle.
Put the lamb in a bowl with the mint, breadcrumbs, egg and salt and pepper. Work together with your hands until evenly mixed. Divide the mixture into quarters and shape into four slider patties. Press each slider down to make them nice and flat.
Heat the remaining oil in a frying pan/skillet and fry the sliders over medium–high heat for 4 minutes on each side until cooked through.
Put one potato round on each serving plate and put a cooked slider on top of each. Top with a few leaves of watercress and finish with another potato round. Put a cocktail stick/toothpick through the middle of each slider to hold them together and serve.