Alabama White Sauce Lamb Sliders (Print)
Slow-braised lamb shoulder in tangy Alabama white sauce on soft buns with crisp slaw—pure Southern comfort.
# Ingredient List:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)
# How-To Steps:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then coat with kosher salt, black pepper, smoked paprika, and garlic powder, pressing the seasonings into the meat.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, being careful not to wash off the seasoning. Cover tightly with a lid or heavy-duty aluminum foil.
04 - Roast in the oven for approximately 3 hours, or until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb braises, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt to taste in a mixing bowl until smooth and well combined. Refrigerate until ready to use.
06 - Toss shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until evenly coated. Refrigerate until serving to allow flavors to meld.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat, discarding any excess fat. Fold in half of the Alabama white sauce, coating the pulled lamb evenly.
08 - Lightly toast the slider buns. Brush with melted butter if desired for extra richness.
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. Cap with the top buns and serve immediately.
# Expert Suggestions:
01 -
- The Alabama white sauce is a game changer, tangy and creamy with a sneaky kick from horseradish that makes people close their eyes when they take a bite.
- Lamb shoulder is one of those cuts that rewards patience, and the payoff is melt in your mouth tenderness you simply cannot rush.
02 -
- Do not rush the braise time. I once tried to cut it short by thirty minutes and the lamb fought back every step of the way.
- Letting the white sauce sit in the fridge for at least an hour makes a noticeable difference in how the flavors come together.
03 -
- Pour the braising liquid around the lamb, never over it, or you will wash away the spice rub you just carefully applied.
- Save a little extra white sauce on the side for drizzling at the end, people always want more.