Shredded Lamb Sliders


  • 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


  • 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.
  • 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 cheeses; pulse just until blended.
  • 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.

Originally published as Shredded Lamb and Mint/Basil Pesto Sliders in Taste of Home Christmas Annual 2019

Total Time
Prep: 45 min. Cook: 6 hours

2 dozen

Lamb, a wonderful special-occasion meat, is a big crowd-pleaser in these delicious sliders. I served up about 1,500 in two days when I made them for the Great American Beer Fest, using every little bit to satisfy the very last customer. —Craig Kuczek, Aurora, Colorado

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Written by tasteofhome


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