Alabama White Sauce Lamb Sliders (Printable Version)
Slow-cooked pulled lamb in tangy white sauce on soft buns with crisp slaw—Southern comfort in every bite.
# 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 - 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 It:
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, coating 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 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 the 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 the shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until evenly coated. Refrigerate until serving.
07 - Remove the lamb from the oven and transfer to a large bowl. Shred the meat using two forks, discarding any excess fat. Fold in half of the Alabama white sauce to coat the lamb evenly.
08 - Lightly toast the slider buns, brushing with melted butter if desired.
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 if desired. Cap with the top buns.
10 - Serve the sliders immediately while warm.
# Expert Advice:
01 -
- The white sauce is a total wildcard, tangy and peppery and nothing like barbecue sauce you have ever tried, and it makes the lamb sing in a way that surprises even people who think they do not like lamb.
- Everything can be prepped ahead, so you are not stuck in the kitchen while your guests are having fun.
02 -
- Do not peek during the braise, because every time you lift that lid you let precious steam escape and extend the cooking time by twenty minutes.
- The white sauce tastes sharply acidic on day one but mellows and improves overnight, so making it a day ahead is the smartest move you can make.
03 -
- Let the seasoned lamb sit uncovered in the fridge for a few hours or overnight before braising, because a dry surface on the meat gives you better flavor penetration and a deeper braise.
- Stir a spoonful of the leftover braising liquid into the shredded lamb along with the white sauce, because that concentrated liquid is liquid gold and thins the sauce just enough to coat every shred perfectly.