We’re pacing ourselves.
We’re purposely not binge-watching Orange Is the New Black in one night, though resisting is hard. I’ve been trying to take my time with a new book too so I don’t hit that finished-book slump — not easy for someone who goes full-speed on everything. That energetic approach spills into summer meals as well: we’re mixing up our dinner rotation instead of defaulting to grilled corn and burrata every night. It feels refreshing.
These little lamb slider lettuce wraps may become a staple at every summer gathering this year. They’re playful, fresh, and a nice departure from the usual barbecue lineup. I pair them mentally with a favorite crostini recipe I love — they both feel like summer to me.
Oddly enough, I’ve always been a fan of lettuce wraps. The crispness of butter or iceberg lettuce makes a perfect, bright vessel for bold fillings. The first time I tried them was at PF Chang’s and I was hooked — which is saying something considering how picky I used to be about vegetables. Now I even enjoy cheeseburgers wrapped in lettuce when there are plenty of fries nearby.
Making something like these sliders pushed me out of my usual blog comfort zone in the best way. They’re simple, but that simplicity was new for me — this is the first time I shared a lamb recipe here. It broke me out of the “can I make anything without sprinkles or cheese?” rut, and I loved it.
Note: you can swap the lamb for beef or turkey if you prefer — just expect a slightly different, less Mediterranean flavor profile. And yes, there’s still cheese involved, so the indulgence factor remains.
These sliders are the second recipe I’m sharing as part of a summer happy hour collaboration. They’re quick and easy, but what makes them stand out is the flavor — especially the whipped feta spread loaded with marinated artichoke hearts. If you’ve tried whipped feta before, this version ramps it up: the artichokes add tang and depth, and a little of their oil or brine makes the spread silkier and more spreadable.
I also used small sun-dried cherry tomatoes for a bright, sweet-tart pop. For serving, I love pairing these wraps with crisp crackers or pita crisps; they’re perfect for scooping that whipped feta. The combination is addictive.
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 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 (see below)
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
- If using a grill, preheat it to high heat.
- Combine the ground lamb, garlic, green onions, salt, pepper, dried mustard and smoked paprika in a bowl. Mix gently until just combined, then form even sliders about 2 inches in diameter.
- Grill or cook the sliders in a skillet over medium-high heat, about 2 to 3 minutes per side, or until they reach your desired doneness.
- To assemble, spoon whipped feta with artichokes into a lettuce cup. Top with slices of red onion and sun-dried tomatoes, add a slider (or two), and sprinkle with chopped parsley. Serve with pita chips or crackers.
Whipped Feta with Artichokes
- Place crumbled feta in a food processor and pulse until fine crumbs remain. Add whipped cream cheese and process until the mixture is very creamy, scraping down the sides as needed.
- Transfer to a bowl, stir in the chopped marinated artichokes and a pinch of black pepper. The spread will loosen and become silkier as the artichoke oil or brine is incorporated.
Did you make this recipe?
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I do miss the sprinkles though.