Alabama White Sauce Lamb Sliders (Printable)
Tender pulled lamb in tangy Alabama white sauce on slider buns with crisp slaw.
# What You’ll Need:
→ Pulled Lamb
01 - 2.5 pounds 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
→ Alabama White Sauce
09 - 1/2 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon salt
→ Slaw
18 - 2 cups shredded green cabbage
19 - 1/2 cup shredded carrot
20 - 2 tablespoons mayonnaise
21 - 1 tablespoon apple cider vinegar
22 - Salt and pepper to taste
→ Assembly
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# Steps:
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 pulls apart effortlessly.
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. Cover and 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. Cover and chill until assembly.
07 - 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 a generous amount of the Alabama White Sauce and toss to coat evenly.
08 - Layer 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 Advice:
01 -
- The lamb shreds like butter after a low slow roast and the white sauce cuts through every bit of richness with sharp vinegary tang.
- These sliders disappear within minutes at any gathering and people always ask what makes the sauce so addictive.
- You get the deep satisfaction of barbecue without needing a smoker or a whole afternoon standing outside.
02 -
- Do not skip the searing step because that brown crust is where a huge amount of flavor lives and without it the lamb tastes flat even after braising.
- The white sauce tastes significantly better after resting in the fridge for at least an hour so the flavors can settle and marry together.
03 -
- Let the cooked lamb rest in its juices for about ten minutes before shredding because the meat reabsorbs moisture and ends up juicier than if you shred it immediately.
- The white sauce keeps for a week in the fridge and actually tastes better on day two so make extra and use it on everything from grilled chicken to roasted vegetables.