This Pulled Lamb Sandwich is a mouthwatering twist on the classic pulled pork sandwich. Tender and flavorful pulled lamb is slow-cooked in a tangy barbecue sauce, then piled high on toasted buns with crunchy coleslaw, pickles, and lettuce. It's a perfect combination of sweet, savory, and smoky flavors.
Ingredients: 2 lbs lamb shoulder, boneless. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup barbecue sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tsp smoked paprika. 1 tsp cumin. Salt and pepper to taste. 4 hamburger buns. 1 cup coleslaw. Pickles and lettuce for topping.
Instructions: Season the lamb shoulder with salt, pepper, smoked paprika, and cumin. Place the lamb in a slow cooker, add sliced onions and minced garlic on top. In a separate bowl, mix barbecue sauce, apple cider vinegar, and brown sugar. Pour over the lamb. Cook on low for 6-8 hours until the lamb is tender and can be pulled apart with a fork. Remove the lamb from the slow cooker and shred it using two forks. Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded lamb to the slow cooker and mix with the cooking liquid. Split and lightly toast the hamburger buns. Place a generous portion of pulled lamb on the bottom half of each bun. Top with coleslaw, pickles, and lettuce. Cover with the top half of the bun. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 6-8
Home to Saint Philomena
