Pulled Lamb Sizzlin' Sliders recipe
All Recipes Meat and Poultry Recipes Lamb Shanks
Ingredients
- 3 pounds lamb shanks, on the bone ⅔ cup water 1 jalapeno, cut in half width-wise 8 ciabatta bread dinner rolls 2 tablespoons extra-virgin olive oil 2 green bell pepper, sliced 1 onion, sliced salt and ground black pepper to taste 1 cup mayonnaise 3 tablespoons Sriracha sauce 5 ounces fresh spinach 1 jalapeno, seeded and sliced
Nutrition Info
- 1645.8 caloriescarbohydrate: 233.5 gcholesterol: 77.4 mgfat: 49.8 gfiber: 13.9 gprotein: 61.2 gsaturatedFat: 11.1 gservingSize: -sodium: 3132.2 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Pulled Lamb Sizzlin' Sliders
Directions
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Place lamb shanks into a slow cooker, add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end.
Set slow cooker to High, cook until lamb is tender and can be easily pulled apart with a fork, 1 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet.
Bake in the preheated oven until crisp and browned, 10 to 15 minutes.
Remove jalapeno half from the slow cooker, dice, along with the reserved half.
Heat oil in a skillet over medium-high heat. Stir in bell peppers, onion, diced jalapeno, salt, and pepper, cook and stir until bell peppers are tender and onion is translucent, 7 to 10 minutes.
Combine mayonnaise and chile-garlic sauce in a small bowl, stir until sauce is mixed.
Remove lamb from the slow cooker. Separate lamb meat from the bone, discard bones. Shred lamb with a fork, divide into 8 equal portions.
Spread sauce onto the top half of the ciabatta, cover with spinach leaves. Spoon lamb and vegetable mixture onto the bottom half of the ciabatta, top with sliced jalapeno.