Floating Olive Branch
Lamb Sliders with Pesto Pea Salsa


Pesto Pea Salsa: 

1 cup fresh peas, chopped 

2 tablespoons shallots or red onion, peeled and chopped 

2 tablespoons Pesto Infused Olive Oil 

1 tablespoon fresh mint, chopped 

1 tablespoon fresh basil, chopped 

1 tablespoon lime juice 

1/2 teaspoon honey 


Feta Spread: 

1/2 cup feta cheese 

1/2 cup cream cheese, softened 

1/4 cup sour cream 

1 1/2 tablespoons Savory Butter Infused Olive Oil 

1/2 teaspoon black pepper 


Lamb Patties: 

1lb ground lamb 

2 garlic cloves, peeled and minced 

1 tablespoon Moroccan Seasoning Blend 

1 tablespoon Teriyaki Balsamic 


8 slider rolls, split  

2 tablespoons Savory Butter Olive Oil 



To make the pea salsa, place chopped peas, shallots, olive oil, mint, basil, lime juice, and honey, and stir to combine. Set the salsa aside or refrigerate until ready to serve. 

To make the feta spread, place feta, cream cheese, sour cream, olive oil, and black pepper in the bowl of a food processor, and blend until smooth. Set the spread aside or refrigerate until ready to serve. 

Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Place ground lamb, garlic, seasoning, and balsamic in a large bowl, and stir to combine. Portion the seasoned lamb into 2oz patties and, once the grill has preheated, place on the grill. Grill patties for 1-2 minutes per side or until lightly charred and cooked through. Remove from the grill and set aside on a large plate or platter. Drizzle the cut-side of the split slider rolls with olive oil and place on the grill (cut-side down). Toast the slider rolls for 1-2 minutes or until lightly charred, remove from the grill. 

To assemble the sliders, smear the feta spread over both sides (top and bottom) of the toasted slider buns. Top the buns with grilled lamb patties and top each with a hearty spoonful of pesto pea salsa.