Alabama White Sauce Lamb Sliders (Printable View)
Slow-roasted pulled lamb in tangy white sauce on slider buns with crisp slaw—bold Southern flavor.
# What You Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)
# How To Make It:
01 - Preheat oven to 325°F.
02 - Pat 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 seasoned lamb in a Dutch oven or roasting pan. Pour broth and apple cider vinegar around the lamb, avoiding the top surface. 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 smooth and well combined. Refrigerate until ready to use.
06 - Toss shredded green cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until vegetables are evenly coated. Refrigerate until serving time.
07 - Remove 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 lamb evenly.
08 - Lightly toast slider buns. Brush with melted butter if desired for added richness.
09 - Pile sauced pulled lamb generously onto bottom halves of toasted buns. Top with slaw and drizzle with additional Alabama white sauce. Cap with top buns and serve immediately.
# Expert Advice:
01 -
- The Alabama white sauce is a total game changer, creamy and zippy with a kick from horseradish that cuts right through the richness of the lamb.
- Lamb shoulder braises into something unbelievably tender, and the sliders come together easily for a crowd without keeping you stuck at the stove.
02 -
- Resist the urge to peek during braising, every time you lift the lid you let precious steam escape and extend the cooking time.
- Let the white sauce rest in the fridge for at least thirty minutes before serving, the horseradish and vinegar need time to mellow and blend.
03 -
- A quick sear on the lamb in a screaming hot pan before braising adds a caramelized crust that deepens the flavor dramatically.
- For a smoky twist without a grill, stir a few drops of liquid smoke into the braising liquid and nobody will guess it came from your oven.