So we’re pacing ourselves.
We’re trying not to binge Orange Is the New Black in one night. It’s tempting, but pacing the season makes it last longer and feel fresher.
I’m pacing myself with a new book too, so I don’t tumble into that finished-book slump. It’s a challenge — I tend to dive in headfirst — but savoring things has felt really good lately.
We’re pacing our summer dinners as well, mixing things up instead of serving grilled corn and burrata every night. Trying new dishes has been invigorating, and these little lamb slider lettuce wraps feel like a perfect start.
These sliders might become a staple at summer gatherings. They’re light, bright and a little unexpected — a nice change from typical sliders and perfect for warm-weather entertaining.
I wasn’t always a lettuce wrap fan, but when done with crisp butter or iceberg leaves they’re one of the best ways to enjoy a crunchy, fresh bite. My first lettuce wrap was at P.F. Chang’s years ago, and it changed how I think about vegetables — suddenly they weren’t just sides.
These wraps are a little out of my usual blog territory, and I loved that. They’re simple to make, but full of flavor. This is actually the first lamb recipe I’ve posted, and it pulled me out of a rut where I worried everything needed to be covered in sprinkles or cheese.
You can easily swap beef or turkey if you prefer — the overall flavor will shift away from Mediterranean, but they’ll still be delicious.
These sliders were developed as part of a summer happy hour collection and they’re quick to prepare. What sets them apart is the bright, creamy whipped feta mixed with marinated artichokes — tangy, silky and exactly the sort of bold spread that turns a small sandwich into something memorable.
The sun-dried cherry tomatoes add pops of sweetness and acidity that balance the richness, and I like to serve everything with crisp pita crackers for scooping. They make a great vehicle for the feta and add a satisfying crunch.
Lamb Slider Lettuce Wraps with Whipped Feta Spread
4
40 mins
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Ingredients
- 1 pound ground lamb
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried mustard
- 1/2 teaspoon smoked paprika
- 1 head of iceberg or butter lettuce for wrapping
- 1/2 red onion, thinly sliced
- 1/3 cup whole sun-dried tomatoes
- chopped fresh parsley for topping
- whipped feta with artichokes
- 6 ounces feta cheese
- 2 tablespoons whipped cream cheese
- 1/3 cup marinated artichokes, drained and chopped
- a pinch of black pepper
Instructions
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If using a grill, preheat it to the highest setting.
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Combine the ground lamb with garlic, green onions, salt, pepper, dried mustard and smoked paprika. Mix just until combined, then form sliders about 2 inches in diameter. Cook on the grill or in a skillet over medium-high heat about 2 to 3 minutes per side, or until cooked to your liking.
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To assemble, spoon whipped artichoke feta into a lettuce cup. Top with red onion slices and sun-dried tomatoes, add a slider (or two), and sprinkle with chopped parsley. Serve with pita chips.
Whipped Feta with Artichokes
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Place crumbled feta in a food processor and pulse until finely broken down. Add the whipped cream cheese and process until very smooth, scraping the bowl as needed. Transfer to a bowl and fold in the chopped marinated artichokes; the spread will loosen and become creamier as the artichoke oil or brine is incorporated. Season with a pinch of black pepper to taste.
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Share a photo or tag your creation and enjoy the leftovers. I appreciate you so much!
I do miss the sprinkles though.