Alabama White Sauce Lamb Sliders (Printable Version)
Tender pulled lamb in tangy Alabama white sauce on slider buns with crisp slaw.
# What You'll Need:
→ For the 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
→ For the 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
→ For the 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)
# Directions:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and 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.
04 - Pour the stock into the pot, cover tightly with a lid, and transfer to the preheated oven. Roast for 3 hours or until the lamb is fork-tender and shreds apart easily.
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 mixing 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 - Once the lamb is done, shred it directly in the pot using two forks, mixing the meat with the accumulated juices. Drizzle with 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 Hints:
01 -
- The white sauce alone is worth making this recipe, and you will find yourself putting it on everything from grilled chicken to roast vegetables by the end of the week.
- Lamb shoulder is forgiving and luxurious, and the low slow roast makes it nearly impossible to mess up as long as you stay patient.
02 -
- Do not rush the braise by turning up the heat, because the lamb will tighten and become tough instead of meltingly tender.
- Let the white sauce rest in the fridge for at least thirty minutes before serving, as the horseradish and vinegar need time to harmonize.
03 -
- Sear the lamb in the same Dutch oven you will braise it in, because those caramelized bits on the bottom of the pot dissolve into the braising liquid and create a deeply flavorful sauce.
- The white sauce keeps for a week in the refrigerator and actually tastes better on the second day, so consider making a double batch.