Alabama White Sauce Lamb Sliders (Print)
Slow-braised lamb shoulder in tangy Alabama white sauce on soft buns with slaw.
# What You Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tbsp apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - 1/2 tsp cracked black pepper
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - 1/4 tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# How to Make:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder, ensuring full coverage on all sides.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, avoiding washing off the seasoning. Cover tightly with a lid or aluminum foil.
04 - Roast for approximately 3 hours, or until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb roasts, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until completely smooth. Refrigerate until ready to use.
06 - Toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until evenly coated. Refrigerate until serving to allow flavors to meld.
07 - Remove the lamb from the oven and transfer to a large bowl. Shred using two forks, discarding any excess fat. Fold in half of the Alabama white sauce, coating the pulled lamb evenly.
08 - Lightly toast the slider buns, brushing with melted butter if desired, until golden on the cut sides.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce. Cap with the top buns.
10 - Serve immediately while the lamb is warm and the buns are fresh.
# Expert Advice:
01 -
- The white sauce is a total wildcard at any cookout and people will corner you for the recipe before the night is over.
- Lamb shoulder braises into something so tender you barely need forks to pull it apart.
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 thickens as it chills, so make it first so it has time to set up properly before serving.
03 -
- Add a dash of liquid smoke to the braising liquid if you want that outdoor grill flavor without actually firing up a grill.
- The white sauce tastes completely different after resting for two hours, so resist the urge to judge it immediately after mixing.