Alabama White Sauce Lamb Sliders (Print version)
Tender pulled lamb with tangy Alabama white sauce on slider buns with crisp slaw.
# What goes in:
→ Pulled Lamb Shoulder
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
→ Crisp 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)
# Cooking steps:
01 - Preheat the 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 a 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. Chill until serving time.
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 generously with Alabama White Sauce and toss to coat evenly.
08 - Layer a generous portion of sauced pulled lamb onto the bottom half of each slider bun. Top with crisp slaw and pickled red onions if desired. Drizzle with additional white sauce, cap with the top bun, and serve immediately.
# Tips from flavorandfeast:
01 -
- The white sauce cuts through the richness of lamb in a way no tomato based sauce ever could, and people will ask you for the recipe every single time.
- Slow roasting means the oven does nearly all the work while you enjoy your afternoon.
02 -
- Resist the urge to peek during braising, because every time you lift the lid you lose moisture and extend the cooking time.
- The white sauce tastes significantly better after resting in the fridge for at least an hour, so make it first.
03 -
- Let the seared lamb rest for five minutes before adding the stock, because those browned bits stuck to the bottom of the pot will release more flavor into the liquid.
- Double the white sauce recipe and keep the extra in a jar in your refrigerator for sandwiches, grilled meats, or dipping fries throughout the week.