Alabama White Sauce Lamb Sliders (Printable)
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 - ½ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tsp Dijon mustard
13 - 1 tsp lemon juice
14 - ½ tsp garlic powder
15 - ½ tsp onion powder
16 - ½ tsp black pepper
17 - ½ tsp salt
→ Slaw
18 - 2 cups shredded green cabbage
19 - ½ cup shredded carrot
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
→ Assembly
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How to Make It:
01 - Preheat the oven to 300°F.
02 - In a small bowl, combine the 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 a lid and transfer to the preheated oven. Roast for 3 hours, or until the lamb is fork-tender and pulls apart with minimal effort.
05 - While the lamb braises, whisk together the mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt in a medium bowl until smooth and well combined. Refrigerate until ready to use.
06 - Toss the 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 a spoonful of slaw and pickled red onions if desired. Drizzle with additional white sauce and cap with the top bun. Serve immediately.
# Expert Suggestions:
01 -
- The white sauce is a total game changer, tangy and creamy with a sneaky kick from horseradish that makes people close their eyes when they bite in.
- Lamb shoulder shreds into the most luxuriously tender piles of meat, and it requires almost zero technique beyond patience and a tight fitting lid.
02 -
- Do not rush the braise or skimp on the lid seal because escaping steam means drying out the lamb before it has a chance to become pull apart tender.
- Let the white sauce rest in the fridge for at least thirty minutes because it tastes noticeably different fresh versus after the flavors have time to meld together.
03 -
- Save any leftover braising liquid and freeze it because it makes an incredible base for soups or a quick pan sauce later in the week.
- Make double the white sauce and keep a jar in the fridge because you will find yourself putting it on everything from roasted vegetables to turkey sandwiches within days.