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Lamb Sliders with Feta Tzatziki Spread


Chef notes

To make the feta tzatziki spread, you want to use so-called European cucumbers, which are seedless and have a tender skin. 


  • Extra-virgin olive oil
  • 1 red onion, sliced, for garnish
  • Kosher salt
  • 8 ounces of roast lamb, which is four pieces, thinly sliced
  • 4 whole wheat pitas or 4 seeded hamburger buns
  • Feta Tzatziki Spread, recipe follows
  • 1 beefsteak tomato, sliced, for garnish
  • 2 cups baby spinach, for garnish
Feta Tzatziki Spread
  • 2 cups plain Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, smashed and finely chopped
  • 2 sprigs fresh mint, leaves cut into chiffonade
  • 1 small bunch fresh dill, finely chopped
  • 1/2 English cucumber, coarsely grated
  • Kosher salt


For the lamb sliders:


Heat olive oil in a grill pan over medium pan. Take your slices of lamb and put them in the grill pan. 


Cook the lamb for about 2 to 3 minutes until it's reheated.


Cut the pitas in half. Schmear each half generously with the feta tzatziki spread. Top one half with the lamb, then tomatoes, sliced onions and spinach. Place the other pita half on top.

For the feta tzatziki spread: 


Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. 


Season with salt. Let sit for at least 1 hour at room temperature before serving.