Alabama White Sauce Lamb Sliders (Printable)
Slow-roasted pulled lamb with tangy Alabama white sauce on soft buns topped with crisp slaw.
# What You'll 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 - ¾ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - ½ tsp cracked black pepper
16 - ½ tsp garlic powder
17 - ½ tsp onion powder
18 - ¼ tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - ½ cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - ¼ tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# Method:
01 - Preheat oven to 325°F.
02 - Pat lamb shoulder dry with paper towels. Rub evenly with olive oil, then coat with kosher salt, black pepper, smoked paprika, and garlic powder.
03 - Place seasoned lamb in a Dutch oven or roasting pan. Pour broth and apple cider vinegar around the lamb, avoiding the top. 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. Refrigerate until ready to use.
06 - Toss shredded green cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper together in a bowl until evenly combined. Refrigerate until serving.
07 - Remove lamb from the oven and transfer to a large bowl. Shred using two forks, discarding excess fat. Mix in half of the Alabama white sauce, coating the lamb evenly.
08 - Lightly toast slider buns, brushing with melted butter if desired, until golden.
09 - Pile the sauced pulled lamb onto the bottom halves of the buns. Top with slaw and drizzle with additional Alabama white sauce. Cap with top buns and serve immediately.
# Expert Hints:
01 -
- The white sauce is a total game changer, creamy and punchy, and it makes every bite of that slow roasted lamb sing.
- These sliders disappear fast at parties, and people always ask for the sauce recipe like it is some closely guarded secret.
02 -
- Do not rush the braise. Three hours at low heat is what turns tough lamb shoulder into something that shreds with barely any effort.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour, so make it first and let it rest.
03 -
- Save the braising liquid after cooking. Skim the fat and use it to reheat the pulled lamb so it never dries out.
- Toast the buns on the inside only, keeping the tops soft, so you get crunch where the sauce hits and a pillowy crown on top.