Alabama White Sauce Lamb Sliders (Printable)
Slow-roasted pulled lamb in tangy Alabama white sauce on soft slider buns with crisp slaw.
# What You'll Need:
→ 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
→ 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
→ 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
→ For Serving
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How-To Steps:
01 - Preheat 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 shreds apart with minimal effort.
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. Cover and refrigerate until ready to use.
06 - In a separate bowl, toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated. Cover and refrigerate to allow flavors to meld.
07 - Remove the lamb from the oven and transfer to a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded lamb to the pot with the cooking juices. Drizzle with Alabama White Sauce and toss to coat evenly.
08 - Layer a generous portion of pulled lamb onto the bottom half of each slider bun. Top with slaw and pickled red onions if desired. Drizzle with additional white sauce and cap with the top bun. Serve immediately.
# Expert Advice:
01 -
- The white sauce alone is worth making this recipe because it doubles as a dip, a dressing, and a conversation starter at any cookout.
- Lamb shoulder shreds even more luxuriously than pork, with a richness that soaks up tangy sauce like a sponge.
02 -
- Do not skip the searing step because that brown crust is where a huge portion of the deep flavor comes from and the oven braise cannot replicate it.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour because the horseradish and vinegar need time to mellow and blend with the mayo.
03 -
- If you have access to a smoker, finish the lamb on it for the last 30 minutes instead of the oven for an incredible smoky layer that takes this recipe over the top.
- Toast the slider buns cut side down in a dry skillet for 30 seconds before assembling because that golden edge creates a barrier against the sauce and adds a wonderful crunch.