Alabama White Sauce Lamb Sliders (Printable)
Tender pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw—pure Southern comfort.
# What You’ll Need:
→ 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)
# Directions:
01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then coat generously 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 base of the lamb, avoiding washing off the seasoning. Cover tightly with a lid or aluminum foil.
04 - Roast for approximately 3 hours, checking occasionally, 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 completely 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 to allow flavors to meld.
07 - Remove the 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 the slider buns. Optionally brush the cut sides with melted butter before toasting 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 if desired. Cap with the top buns and serve immediately.
# Expert Advice:
01 -
- The white sauce is unlike anything you have ever tasted on lamb, tangy and creamy with a sneaky kick from the horseradish and cayenne.
- These sliders vanish from the platter faster than anything else at a party, and people will corner you for the recipe.
02 -
- Do not skip patting the lamb dry before applying the rub, because moisture on the surface prevents the spices from adhering properly.
- Resist uncovering the Dutch oven during the braise, as every peek releases steam that the lamb needs to stay tender.
- The white sauce tastes significantly better after sitting in the fridge for at least an hour, so make it first.
03 -
- If you want an even smokier profile, add a few drops of liquid smoke to the braising liquid or briefly sear the seasoned lamb on a hot grill before it goes into the oven.
- Save every drop of leftover braising liquid because it is liquid gold for reheating the pulled lamb or stirring into soups later in the week.