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
• 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

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 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.

lamb shoulder roast, salt, pepper, olive oil, carrots, shallots, garlic, beef stock, fresh mint, basil, pine nuts, salt, olive oil, parmesan cheese, cheese, buns, feta cheese

Taken from www.tasteofhome.com/recipes/shredded-lamb-sliders/ (may not work)