Alabama White Sauce Lamb Sliders (Printable)
Tender pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw—perfect for gatherings.
# What goes in:
→ 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)
# Directions:
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, coating 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 evenly coated. Refrigerate until serving.
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 pulled lamb evenly.
08 - Lightly toast slider buns, brushing with melted butter if desired.
09 - Pile the sauced pulled lamb onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce. Cap with the top buns and serve immediately.
# Expert Advice:
01 -
- The tangy, peppery white sauce cuts through the richness of lamb in a way that barbecue sauce never could.
- These sliders disappear within minutes at any gathering, and people always ask for the sauce recipe separately.
02 -
- If you open the lid too often during roasting, the steam escapes and the lamb will dry out before it becomes tender.
- Making the white sauce a day ahead deepens the flavor dramatically, and the slaw actually improves after a short rest in the fridge.
03 -
- Let the lamb rest for fifteen minutes after pulling it from the oven before shredding, as the juices redistribute and the meat holds together better.
- If you want a smokier flavor without a grill, a few drops of liquid smoke added to the braising liquid work wonders.