Alabama White Sauce Lamb Sliders (Printable)
Tender pulled lamb with tangy Alabama white sauce on soft 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 - 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
→ For Serving
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# Steps:
01 - Preheat the oven to 300°F.
02 - In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and 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 deeply browned, 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 effortlessly.
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. Refrigerate until ready to use.
06 - In a separate bowl, toss the shredded cabbage and carrot with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated. Chill until serving time.
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 Alabama White Sauce and toss to coat evenly.
08 - Layer the sauced 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 Tips:
01 -
- The white sauce is a total flavor bomb that transforms simple slow cooked lamb into something people will beg you to make again.
- Lamb shoulder is forgiving and practically impossible to overcook once you seal it in that Dutch oven.
- These sliders look effortless but taste like you spent all day laboring over something fancy.
02 -
- If you open the pot before the three hour mark and the lamb is not falling apart, just cover it back up and give it another thirty minutes.
- The white sauce tastes significantly better after resting in the fridge for at least an hour, so make it first before anything else.
- Do not skip the sear because braising alone will never develop the same depth of flavor.
03 -
- Use a fork to test doneness rather than a thermometer because the best indicator is whether the meat surrenders without any resistance.
- Double the white sauce recipe because you will want it on everything from grilled chicken to roasted vegetables for the rest of the week.