Smoky Pulled Lamb Sliders

Ingredients

Lamb

• 1.5 kg lamb shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 1 tsp salt
• 1/2 tsp black pepper

Smoky BBQ Sauce

• 1 cup BlixSam Yanky BBQ Sauce
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

To Serve

• 10–12 slider buns
• 1 cup coleslaw
• Sliced pickles
• Fresh parsley, chopped (optional)

Method

1. Preheat the oven to 160°C.
2. Rub the lamb with the olive oil, then season generously with Smoke Craft, Garlic Melt, salt and black pepper.
3. Heat a large ovenproof pot over medium-high heat and sear the lamb on all sides until browned.
4. Add the sliced onion and garlic around the lamb.
5. Cover tightly with a lid and roast for 5–6 hours, or until the lamb is fall-apart tender.
6. Remove the lamb from the pot and shred it with two forks, discarding excess fat and bones.
7. In a saucepan, combine the Yanky BBQ Sauce, honey, apple cider vinegar, Worcestershire sauce and Dijon mustard. Simmer for 5–7 minutes.
8. Add the shredded lamb to the sauce and stir until well coated. Simmer for another 5 minutes.
9. Lightly toast the slider buns.
10. Fill each bun with smoky pulled lamb, top with coleslaw and sliced pickles, then serve immediately.

BlixSam Tip

• Sweet potato fries
• Coleslaw
• Corn on the cob
• Iced tea
• Cold beer