Alabama White Sauce Lamb Sliders (Printable Version)
Slow-roasted pulled lamb with tangy Alabama white sauce on soft slider buns with crisp slaw.
# What You 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)
# Directions:
01 - Preheat the oven to 300°F. In a small bowl, combine smoked paprika, garlic powder, cumin, kosher salt, and black pepper to create the dry rub. Coat the lamb shoulder evenly on all sides with the spice mixture.
02 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the seasoned lamb shoulder on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side.
03 - Pour the stock into the pot around the lamb. Cover tightly with a lid and transfer to the preheated oven. Braise for 3 hours or until the lamb is fork-tender and pulls apart effortlessly.
04 - 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 mixing bowl until smooth. Refrigerate until ready to use.
05 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until evenly coated. Chill until serving time to allow flavors to meld.
06 - Remove the lamb from the oven and shred the meat directly in the pot using two forks, mixing it with the accumulated cooking juices. Drizzle with Alabama White Sauce and toss to coat evenly.
07 - Layer the sauced pulled lamb onto the bottom half of each slider bun. Top with a generous portion of slaw and pickled red onions if desired. Drizzle with additional white sauce, cap with the top bun, and serve immediately.
# Expert Advice:
01 -
- The tangy white sauce cuts through the richness of lamb in a way no regular barbecue sauce ever could.
- These sliders disappear within minutes at any gathering.
02 -
- Resist the urge to peek during braising because every time you lift that lid you lose steam and extend the cooking time.
- The sauce tastes significantly better after sitting in the fridge for at least an hour.
03 -
- Let the seared lamb rest for five minutes before adding the stock so the crust sets properly.
- Stir a tablespoon of the braising juices into your white sauce for an extra layer of lamb flavor.