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Shredded Lamb Sliders

Total Time

Prep: 45 min. Cook: 6 hours

Makes

2 dozen

I made about 1,500 of these easy, tasty sliders for the Great American Beer Fest. Everyone—right down to the last customer—thought the bites were delish. —Craig Kuczek, Aurora, Colorado
Shredded Lamb Sliders Recipe photo by Taste of Home

Ingredients

  • 1 boneless lamb shoulder roast (3-1/2 to 4-1/4 pounds)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 medium carrots, chopped
  • 4 shallots, chopped
  • 6 garlic cloves
  • 2 cups beef stock
  • PESTO:
  • 3/4 cup fresh mint leaves
  • 3/4 cup loosely packed basil leaves
  • 1/3 cup pine nuts
  • 1/4 teaspoon salt
  • 3/4 cup olive oil
  • 3/4 cup shredded Parmesan cheese
  • 1/3 cup shredded Asiago cheese
  • 24 slider buns
  • 1 package (4 ounces) crumbled feta cheese

Directions

  1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. In the same skillet, cook and stir carrots, shallots and garlic until crisp-tender, about 4 minutes. Add stock, stirring to loosen browned bits from pan. Pour over lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
  2. Meanwhile, for pesto, place mint, basil, pine nuts and salt in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan and Asiago cheeses; pulse just until blended.
  3. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks. Strain cooking juices, adding vegetables to shredded meat; skim fat. Return cooking juices and meat to slow cooker. Heat through. Serve on buns with pesto and feta.

Nutrition Facts

1 slider: 339 calories, 22g fat (7g saturated fat), 56mg cholesterol, 459mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 18g protein.

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