Alabama White Lamb Sliders (Printable Version)
Slow-braised pulled lamb in tangy white sauce on slider buns with crisp slaw.
# What You'll Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)
# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then season with kosher salt, black pepper, smoked paprika, and garlic powder, ensuring full coverage on all sides.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, avoiding washing off the seasoning. Cover tightly with a lid or aluminum foil.
04 - Roast in the oven for approximately 3 hours, or until the lamb is fork-tender and pulls apart effortlessly.
05 - While the lamb roasts, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until smooth and well combined. Refrigerate until ready to use.
06 - In a separate bowl, toss shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper until evenly coated. Refrigerate until serving.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat, discarding any excess fat. Fold in half of the Alabama white sauce, coating the lamb thoroughly.
08 - Lightly toast the slider buns. Brush with melted butter if desired for extra richness.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce. Cap with the top buns and serve immediately.
# Expert Insights:
01 -
- The tangy, peppery white sauce is nothing like traditional barbecue sauce and people will beg you for the recipe after one bite.
- Lamb shoulder becomes impossibly tender when braised, and the leftovers reheat beautifully for days.
02 -
- Resist the urge to peek during braising because every time you lift the lid you lose steam and extend the cooking time significantly.
- The white sauce tastes even better if you make it a day ahead and let the flavors meld in the fridge overnight.
03 -
- Let the lamb rest for 15 minutes after removing it from the oven before shredding so the juices redistribute instead of spilling onto your cutting board.
- Double the white sauce recipe and use the leftover as a dip for roasted vegetables or a spread for sandwiches the next day.