Alabama White Sauce Lamb Sliders (Printable)
Slow-cooked pulled lamb in tangy white sauce on soft buns with crisp slaw. Southern barbecue comfort food.
# What You Need:
→ For the Pulled Lamb
01 - 2.5 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp ground cumin
08 - 1 cup chicken or lamb stock
→ For the Alabama White Sauce
09 - ½ cup mayonnaise
10 - ¼ cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tsp Dijon mustard
13 - 1 tsp lemon juice
14 - ½ tsp garlic powder
15 - ½ tsp onion powder
16 - ½ tsp black pepper
17 - ½ tsp salt
→ For the Slaw
18 - 2 cups shredded green cabbage
19 - ½ cup shredded carrot
20 - 2 tbsp mayonnaise
21 - 1 tbsp apple cider vinegar
22 - Salt and pepper to taste
→ To Serve
23 - 8 soft slider buns
24 - Pickled red onions (optional)
# How-To:
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 easily.
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.
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 and toss with the accumulated juices. Drizzle with a portion of the Alabama White Sauce and mix to coat.
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 Tips:
01 -
- The Alabama white sauce is a game changer, tangy and creamy with a horseradish kick that cuts through the richness of lamb like nothing else.
- Low and slow oven roasting means the lamb practically shreds itself while you go about your day.
02 -
- Do not skip the sear, that brown crust is where half the flavor lives and you cannot get it back once the lamb is in the oven.
- Let the white sauce rest in the fridge for at least thirty minutes before serving because the flavors need time to marry and calm down.
03 -
- If you have access to a smoker, finish the lamb on there for the last hour instead of the oven and you will unlock a whole new level of flavor.
- Toast the slider buns lightly with butter in a skillet before assembling, it creates a barrier that keeps the bread from getting soggy.