Pulled Lamb Sizzlin' Sliders

  1. Place lamb shanks into a slow cooker; add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end.
  2. 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).
  3. Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet.
  4. Bake in the preheated oven until crisp and browned, 10 to 15 minutes.
  5. Remove jalapeno half from the slow cooker; dice, along with the reserved half.
  6. 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.
  7. Combine mayonnaise and chile-garlic sauce in a small bowl; stir until sauce is mixed.
  8. Remove lamb from the slow cooker. Separate lamb meat from the bone; discard bones. Shred lamb with a fork; divide into 8 equal portions.
  9. 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.

lamb shanks, water, jalapeno, rolls, extravirgin olive oil, green bell pepper, onion, salt, mayonnaise, sriracha sauce, fresh spinach, jalapeno

Taken from www.allrecipes.com/recipe/254988/pulled-lamb-sizzlin-sliders/ (may not work)

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