Name: Pulled BBQ American Lamb Sandwiches
Yield: 1 servings
Ingredients: 5 American lamb shoulder, cut into 2in cubes; 1 Onion, diced; 3 Carrots, diced; 3 Garlic, minced; 0.25 cup Cider vinegar; 28 Canned crushed tomatoes; 1 cup Bourbon; 0.25 cup Brown sugar; 2 tbsp Cumin; 1 tbsp Chili powder; 1 pinch Cinnamon; 1 tsp Oregano; Salt & pepper, to taste; 0.50 Cabbage; 20 Mint leaves; 2 tbsp Cider vinegar; 2 tbsp Mayo; Salt & pepper; Buns

CategoryLamb Shoulder

Recipe provided by Pulled BBQ Lamb Sandwiches - The Food in My Beard, courtesy of the American Lamb Board (Pulled BBQ American Lamb Sandwiches | American Lamb).

Yields1 Serving

Lamb

5 American lamb shoulder, cut into 2in cubes

1 Onion, diced

3 Carrots, diced

3 Garlic, minced

0.25 cup Cider vinegar

28 Canned crushed tomatoes

1 cup Bourbon

0.25 cup Brown sugar

2 tbsp Cumin

1 tbsp Chili powder

1 pinch Cinnamon

1 tsp Oregano

Salt & pepper, to taste

Slaw

0.50 Cabbage

20 Mint leaves

2 tbsp Cider vinegar

2 tbsp Mayo

Salt & pepper

Buns

Cook the onion and carrot with some oil for about 10 minutes.

Add the garlic and cook 2 minutes.

Add the lamb and cook 5 minutes. On the hot coals and open fire, I was able to brown the lamb slightly, but don’t worry if you can’t achieve this, you will get plenty of browned flavor in the end.

Add the rest of the lamb ingredients and stir to combine.

Cover and bake at 300 for 3 hours stirring every hour.

Meanwhile make the slaw. Slice the cabbage and chop the mint. Add all the ingredients and stir to combine. Set aside until you are ready to use.

When the lamb is cooked, mash it with a potato masher right in the pot. Serve with the buns and slaw.

Ingredients