Alabama White Sauce Lamb Sliders (Printable)
Slow-cooked pulled lamb with creamy Alabama white sauce and crisp slaw on soft slider buns.
# What You'll Need:
→ For the Pulled Lamb
01 - 2.5 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 tablespoon smoked paprika
06 - 2 teaspoons garlic powder
07 - 1 teaspoon ground cumin
08 - 1 cup chicken or lamb stock
→ For the Alabama White Sauce
09 - ½ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon lemon juice
14 - ½ teaspoon garlic powder
15 - ½ teaspoon onion powder
16 - ½ teaspoon black pepper
17 - ½ teaspoon salt
→ For the Slaw
18 - 2 cups shredded green cabbage
19 - ½ cup shredded carrot
20 - 2 tablespoons mayonnaise
21 - 1 tablespoon apple cider vinegar
22 - Salt and pepper to taste
→ To Serve
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How To Make:
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 the 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 shreds 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 - In a separate bowl, toss the shredded cabbage and carrot with the mayonnaise, apple cider vinegar, salt, and pepper until evenly coated. Refrigerate until assembly.
07 - Once the lamb is tender, remove the pot from the oven. Shred the meat directly in the pot using two forks, mixing it with the accumulated cooking juices. Drizzle with a generous amount of the Alabama White Sauce and toss to coat evenly.
08 - Layer a generous portion of the sauced pulled lamb onto the bottom half of each slider bun. Top with the prepared slaw and pickled red onions, if desired. Drizzle with additional white sauce, cap with the top bun, and serve immediately.
# Expert Tips:
01 -
- The white sauce is a total game changer, tangy and slightly fiery from horseradish, and it makes everything it touches taste better.
- Lamb shoulder shreds into the most luxurious, juicy piles of meat you will ever pile onto a bun.
02 -
- Do not rush the braise time because undercooked lamb shoulder will be tough and chewy rather than meltingly tender.
- Let the white sauce chill for at least thirty minutes before serving because the flavors transform dramatically as they rest together.
03 -
- Save any leftover white sauce because it is incredible on everything from roast chicken to french fries the next day.
- Toast the slider buns lightly in a dry pan before assembling so they hold up to the sauce without getting soggy.