Blog - Cooking On The Ranch

Lamb Sliders with Mint and Sweet Tomato Chutney

February 2, 2021 By Lea Ann Brown 29 Comments

Adding rosemary and mint to ground lamb is a classic Mediterranean flavor combination and wonderful to make lamb sliders. Top with a sweet tomato chutney and you’ve got ground lamb burgers with so much flavor you’ll savor every bite. These little lamb sliders are a perfect for a casual dinner with friends.

Lamb sliders topped with sweet tomato chutney and served with a bowl of baked beans.

What You Can Expect From This Recipe

This recipe for lamb sliders not only represents our classic Colorado Western fare, but our love for fresh ingredients and our fondness for contemporary global cuisine.

Being a tourist in my own beautiful state, this lamb sliders recipe is from one of my favorite destinations, Estes Park. And no doubt you’ve driven by, stayed at, or heard of the historic and charming Stanley Hotel, the famous landmark that sits prominently on the North edge of town.

Little did I know that these small bite lamb sliders were hiding behind its grand exterior.

This recipe is compliments of the then Executive Chef, Richard Beichner, at the Stanley and featured in the cookbook, Tasting Colorado, a collection of 120 recipes from Colorado’s finest restaurants, lodges, guest ranches and bed and breakfasts. My friend Michele, professional chef and sommelier is the author.

I‘ve provided an Amazon link to the cookbook for your convenience. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Truly wonderful flavors here. Flavors that were meant to be. Flavors that compliment each other with pure culinary gusto.

Lamb seasoned with mint and rosemary and topped with a sweet tomato chutney with vinegar and ginger. Strong vivid tantalizing flavors that blend together like clockwork.

It’s an easy recipe that is a “must” to try. Let’s take a look.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Ingredients

Ingredients to Make Sweet Tomato Chutney

Granulated Sugar
Chopped Onion: Sweet onion or yellow onion
Tomatoes: Fresh tomatoes work best here. When out of season, use ripe roma tomatoes as shown here, or quartered ripe cherry tomatoes.
Canola Oil
Ginger: Fresh and chopped
Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.

Ingredients for Lamb Sliders

Ingredients to make lamb burgers with mint

Seasonings: Salt and pepper, rosemary and chopped mint.
Ground lamb
Slider Buns: Your favorite brand

Ingredient Notes and Swaps

Tomatoes: If you simply can’t find any quality fresh tomatoes during off season, don’t grab for those sad hot house varieties. Use two 14.5 ounce can of chopped tomatoes. I like Red Gold Petite Diced, simply because they are of good quality and chopped smaller and will break down easier during the cooking process. And San Marzano tomatoes are always a good choice here. If you’re interested in quality canned tomatoes, check out this article from the New York Times and their opinion about The Best Canned Tomatoes.
Rosemary: If fresh rosemary isn’t available, use dried rosemary. The rule of thumb for substituting dried herbs with fresh is: one tablespoon of fresh herbs to 1 teaspoon dried herbs. Dried herbs are often more potent and more concentrated in flavor than fresh.
Mint: More than likely, you have fresh mint growing in your garden during warmer months. During the winter, you’ll find small batch fresh herbs in the produce section of your market. Dried mint is also available. Choose quality from a reputable spice shop.
Ground Lamb: You can use equal amounts of ground lamb and ground beef, or if you’re opposed to eating lamb, use beef, or even try a mixture of ground beef and ground pork.

For The Tomato Chutney

Step 1: Make the chutney: At least 1 hour before serving make the sweet tomato chutney. Easy! Simply add all of the chutney ingredients to a sauce pan. Bring the mixture to a gradual simmer, using low heat. Simmer uncovered for 1 hour, or until ingredients have broken down and created a thick rich sauce. Set aside or refrigerate. I like to gently smash the chutney with a potato masher 2-3 times during the cooking time to help break down the tomatoes.

Sweet tomato chutney in a small white crock bowl.

How To Make Lamb Sliders:

Step 2: Make the lamb slider patties. Again, so easy. In a medium mixing bowl, add the ingredients for the lamb burgers. Using your very clean hands, gently combine the mixture until well blended. Form the mixture into slider sized burgers. I used a kitchen scale to insure they were equal in size. They weighed approximately 2.2 ounces each.

Notes and Tips

What’s the best way to mix ground lamb for burgers?

Use your hands. A spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture.

What temperature should lamb be cooked to?

How do you know when lamb burgers are done? Use a meat thermometer. Cook burgers 6-7 minutes per side over medium high flame, either pan seared or grilled. Insert meat thermometer probe into the center of the lamb to register temperature. For lamb burgers, the recommended internal temperature should reach 160 degrees. Source: American Lamb Board

Can I Use Dried Rosemary?

Yes. If using dried rosemary, crush it with your hands before adding it to the ground beef. Crushing any dried herb helps to release the oils which in turn released flavor into the dish. You can also let the patties sit in the refrigerator for about 30 minutes. This will help soften those pine needle textured pieces a bit.

Can this recipe be made ahead?

That’s one of the great things about this recipe. The chutney can be made well ahead of time and stored in the refrigerator for up to two weeks. The lamb sliders can be prepared and stored sealed in the refrigerator up to a day in advance.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

What To Serve with Lamb Burgers

Appetizers: Spicy Deviled Eggs, or Cream Cheese Stuffed Celery
Salads: A tossed salad with Mango Dressing, Avocado Hearts of Palm Salad, Avocado Mango Salad with Blue Cheese.
Side Dishes: Savory Cast Iron Skillet Potatoes, Spicy Baked Beans,
Dessert: Lemon Tart with Sour Cream Lemon Curd

Recipe for Lamb Sliders with Sweet Tomato Chutney

Lamb burgers with mint and topped with Tomato Chutney. Served with Baked beans

I hope you give these wonderful little sliders a try, you’ll simply flip over the flavor.

These lamb sliders would also be wonderful topped with this Quick Red Onion Chutney. Check that one out.

And if you’re looking for more lamb recipes, check out my Lamb Category. You’ll find some tasty recipes, along with the most popular lamb recipe on my site for Dijon Pistachio Crusted Lamb. A recipe I learned in Culinary School.

And if you’re a burger fanatic like us, don’t miss the most popular burger recipe on my site for Bobby Flay’s Slaw Burger.

More Fun Burger Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe

4.84 from 6 votes

Lamb Sliders with Tomato Chutney

Lamb Sliders with Tomato Chutney. Lamb seasoned with mint and rosemary and topped with a tomato vinegar ginger chutney. A perfect recipe for a casual dinner with friends.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course Lamb

Cuisine: Mediterranean

Servings: sliders

Calories: 354kcal

Author: Lea Ann Brown

Ingredients

For the chutney:
1 Tablespoon canola oil
½ pound Roma tomatoes 3 – 4 tomatoes, rough chopped.
2 Tablespoon minced fresh ginger
½ white onion finely chopped
¼ Cup red wine vinegar
¼ Cup sugar
For the burgers
8 ounces ground lamb
1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
1 ounce fresh chopped mint
½ teaspoon salt
½ teaspoon pepper
4 slider buns or 8 mini buns for smaller bites

Instructions

For the chutney: Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. I use a potato masher to press on the tomato mixture about three times during the cooking process, just to combine the ingredients better. Bring to room temperature or refrigerate before serving. Chutney may be stored in the refrigerator for up to two weeks.
For the Burgers: Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix with your hands until blended.
Shape into 8 small slider burgers just over 2 ounces each. Grill or pan sear to desired doneness. about 5 minutes per side, or until meat thermometer reaches 160.
Place each lamb burger on a bun. Top with tomato-ginger chutney and serve.

Notes

If you double this recipe to make more sliders, you don’t need to double to chutney recipe, you’ll have plenty to top 8 little sliders.

Use your hands to mix lamb patties. A spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture.

Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling these ground lamb burgers, or pan searing them, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place them, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

If using dried rosemary, crush it with your hands before adding it to the ground beef. Crushing any dried herb helps to release the oils which in turn released flavor into the dish.

Nutrition

Lamb Sliders with Mint and Tomato Chutney…It’s What’s for Dinner.

New Mexico Pork Posole Recipe

January 30, 2021 By Lea Ann Brown 54 Comments

This New Mexico Pork Posole Recipe is a must have for your Southwestern recipe collection. Keeping posole simple with flavor, pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.

And if you love the flavors of the Southwest as much as we do, take a look at this recipe for Green Chile Pork Stew. Heart and full of warming spices.

Pork pozole verde topped with sliced radish, limes and cabbage.

What You Can Expect From This Recipe

What Is Posole? which means “hominy” is a traditional soup or stew from Southwestern Cuisine. Hominy, is the backbone of this soup and pronounced puh-soh-lay. It’s a savory, hearty, rather soupy stew that is traditionally made with pork and green chiles.

My first experience of New Mexico pork posole dates back to the 1970’s, when upon a visit to Taos, New Mexico, a waiter urged me to try this hearty stew, clueing me in that it was their specialty. I’ve been hooked ever since.

Posole is hearty with hominy and chunks of tender pork. Earthy rich and satisfying comfort food with a flavor that’s pure Southwestern bliss.

The ingredients are kept simple allowing the pork to soak up flavor from the green chile peppers and traditional Southwestern seasonings.

Guests can personalize their posole by adding fresh garnishes at the table which adds lively flavors and color.

I like to use frozen posole or dried. But if you don’t have access to these, you can most certainly use canned hominy. The flavor is different, the cook time is shorter, but you’ll still end up with a bowl of New Mexico flavors.

And speaking of New Mexico flavors … what makes this a New Mexico Posole Recipe? We’re using roasted Hatch green chile peppers, and New Mexico Red Chile Powder.

Let’s get started.

Ingredients You’ll Need

Posole: Use either dried posole (nixtamalimized corn) , or frozen posole.
Spices: Bay leaves, Mexican oregano, New Mexico Red Chile Powder, cumin and ground cloves.
Garlic: Roast a head of garlic ahead of time. The caramelized flavor adds a complex layer of flavor to the posole.
Green Chile Peppers, roasted, tops and seed pods removed, and charred skin removed with your hands. (don’t rinse those roasted peppers, you’re washing some of that smoky flavor down the drain).
Pork Roast, cut into cubes. Use a pork loin roast rather than a pork shoulder. It’s less fatty and easier to handle.
Dried Chile Pods: Are readily available on the Mexican aisle of your local grocer. If you can find New Mexico chile pods, all the better.

Ingredient Notes and Swaps

Posole: Frozen posole is preferred because it doesn’t have to be soaked ahead of time. Simply thaw and add it to the posole. You can use dried posole, found on the Mexican food aisle at the grocery store, but plan ahead to soak it overnight.
Hominy: Can I use canned hominy? Yes, Purchase one 25 ounce can of hominy, drained, for this recipe. Do I drain hominy for pozole? Yes. Drain and rinse please.
Chile Peppers: If you don’t have fresh chile peppers, use 2 4-ounce cans of roasted chopped Hatch Chile peppers found on the Mexican food aisle of your local market. Or roast 3 – 4 large poblano peppers, remove skins and seed pods and chop.
Roasted Garlic: If you don’t want to take time to roast a head of garlic, simply dice fresh garlic.
New Mexico Chile Powder: Chimayo chile powder is my preference, or any kind of New Mexico red chile powder. Ancho chile powder is a good choice here. You can also use Red Chile Sauce.
Pork Roast: If you use a bone in or boneless pork shoulder roast, you’ll need to trim as much excess fat as possible when cutting the roast into chunks. To make things easier, you can purchase a pork loin roast, which has less fat.
Dried Chile Pods: Dried Guajillo, a dried mirasol pepper, is readily found and very commonly used in Mexican recipes. Dried ancho chile peppers are a good substitute here. Have fun and experiment with dried pasilla, cascabel, or New Mexico dried chile peppers.
Broth: If you don’t have broth on hand, use water. The seasonings and the pork will add beautiful flavor to the water.
Ham Hock: When I have one, I have also added a ham hock to the recipe. It adds a bit of smoky flavor. Once the posole is done, remove, shred the meat from the bone and add back into the posole.

Step by Step Instructions, It’s Easy

Browning pork in a dutch oven to make posole recipe with pork

Adding ingredients to dutch oven to make new mexico posole recipe

Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot meal. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces. Brown on one side, turn and brown the other side. You’ll need to do this is steps so you don’t over-crowd the pork pieces. Over-crowding the pork will result in the pieces not searing and browning properly. Remove the pieces to a plate and then add the next few batches of cubed pork.
Step 2: You’re ready to add the ingredients to the Dutch oven. Place all of the browned pork, the hominy, chopped onion, spices and bay leaf.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Adding spices and dried guijillo peppers to pork pozole ingredients in a dutch oven

Step 3: Add the broth and dried chile peppers. Break the tops of the chile peppers off and shake out the seeds. Simply float them on top of the ingredients.

Step 4: Simmer on stove-top for 2 – 3 hours, or until pork and hominy are tender.

How To Serve It.

Just grab your favorite soup bowls and add a big scoop of pork posole. Offer a variety of toppings to pass at the table. You can also include warmed flour or corn tortillas.

Pork Posole Toppings

Shredded, thin sliced cabbage
Raw chopped sweet onion
Sliced radishes
Chopped avocado
Salsa
Fresh chopped tomatoes
Chopped cilantro
Lime wedges for squeezing

Common Questions

What’s the difference between posole and pozole?

Pozole with a “z” is the proper spelling in Mexico. While posole with an “s” is a more common spelling north of the border in the Southwestern United States.

Can I make this This Recipe in the Slow-Cooker?

Yes. Pork pozole can easily be made in a crock-pot. You’ll find the instructions in the recipe card.

Are hominy and posole the same thing?

Hominy which is canned, is soaked in an alkaline bath and is soft and ready to cook. Dried posole must be soaked overnight and cooked much longer. The texture is chewy and the flavor sweeter.

Tips for Success

Season the pork well, and on all sides, with salt and freshly ground pepper before searing. Salt draws out moisture and will aid in the browning process, as well as seasoning.
Don’t crowd the pork when searing. If the piece of meat are too close together, they’ll create moisture which will result in a steaming effect rather than browning.
Don’t skimp on toppings. The crunch of fresh vegetables is what makes this pork posole a special treat.

Make Ahead, Storing and Freezing

Make Ahead: You can make this posole recipe up to five days in advance. Keep it in the refrigerator and then reheat stovetop. Its best to wait until the day of serving to prepare the fresh toppings.
Once cooked, store in an air-tight container in the refrigerator. It makes great leftovers and will keep for 3 – 4 days. Reheat in a pan stove-top or in the microwave.
Freezing: Once posole has cooled, place in air-tight freezer friendly containers. I like to use freezer zip-lock style bags. While they’re standing up, you can squeeze the air of them and lay them flat in the freezer to optimize freezer space. Thaw in refrigerator overnight and reheat stove-top.

New Mexico Pork Posole Recipe

New Mexico Pork Posole topped with sliced radishes and grated cheese.

I wouldn’t think of celebrating the Fall season without a steamy bowl of this New Mexico posole recipe. And did you know posole is often served Christmas Eve in Mexico? Served with tamales and a Southwestern Salad, it’s a festive meal.

No matter how you serve it, naked or with toppings, you’re going to love every bite.

More Mexican Soup Recipes

And if you’re soup lovers like us, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for New Mexico Hatch Green Chili.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe

5 from 4 votes

New Mexico Pork Posole Recipe

Keeping this pork posole recipe simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.

Prep Time20

Cook Time20

Total Time40

Course: Main Course Pork

Cuisine: Southwestern

Servings:

Calories: 340kcal

Author: Lea Ann Brown