Alabama White Sauce Lamb Sliders (Printable Version)
Slow-cooked pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw.
# What You'll Need:
→ Pulled Lamb
01 - 2.5 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp ground cumin
08 - 1 cup chicken or lamb stock
→ Alabama White Sauce
09 - 1/2 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tsp Dijon mustard
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - 1/2 tsp black pepper
17 - 1/2 tsp salt
→ Slaw
18 - 2 cups shredded green cabbage
19 - 1/2 cup shredded carrot
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
→ To Serve
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How to Make It:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, kosher salt, and black pepper. Rub the spice mixture evenly over the entire surface of the lamb shoulder.
03 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the lamb shoulder on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side.
04 - Pour the stock into the pot around the lamb. Cover tightly with the lid and transfer to the preheated oven. Roast for 3 hours or until the lamb is fork-tender and pulls apart effortlessly.
05 - While the lamb braises, whisk together mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt in a medium bowl until smooth. Refrigerate until ready to use.
06 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Refrigerate until assembly.
07 - Remove the lamb from the oven and shred it directly in the pot using two forks, mixing the meat with the accumulated cooking juices. Drizzle with a generous amount of Alabama White Sauce and toss to coat evenly.
08 - Layer the sauced pulled lamb onto the bottom half of each slider bun. Top with slaw and pickled red onions if desired. Drizzle with additional white sauce, cap with the top bun, and serve immediately.
# Expert Insights:
01 -
- The white sauce brings a cool, tangy punch that cuts right through the richness of the lamb in a way tomato based sauces never could.
- Lamb shoulder is one of those forgiving cuts that rewards patience, and you barely have to do anything beyond waiting for it to fall apart on its own.
02 -
- Do not rush the braise by turning up the oven temperature because the lamb will tighten up and turn chewy instead of meltingly tender.
- Let the white sauce sit in the fridge for at least thirty minutes before serving because it tastes flat and one dimensional when mixed and used right away.
03 -
- Pat the lamb shoulder completely dry with paper towels before applying the rub because moisture is the enemy of a good sear.
- Make a double batch of the white sauce because you will want it for everything from grilled chicken to dipping fries by the end of the week.