Slow-Cooker Pulled Lamb Sandwiches

Ingredients:

• 3 tablespoons dark brown sugar, plus more to taste
• 1 tablespoon sea salt, plus more to taste
• 2 teaspoons garam masala
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3-1/2 pounds boneless lamb shoulder
• 1/4 cup ketchup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon molasses
• 4 tablespoon apple cider vinegar
• 2 teaspoons liquid smoke, plus more to taste
• 2 teaspoons hot sauce, such as Tabasco
• 1 teaspoon Asian fish sauce
• 3 tablespoons vegetable oil or other neutral oil
• 1 medium yellow onion, diced
• 1 cup low-sodium chicken stock
• 8 ounces shredded green cabbage
• 1 medium carrot, grated on a box grater
• 1/4 cup cilantro leaves
• 3 tablespoons mayonnaise
• 1/2 teaspoon dry mustard powder
• Sea salt
• Freshly ground black pepper
• 8 potato buns

Preparation:

In a small bowl, combine brown sugar, salt, garam masala, paprika, turmeric, ground ginger, onion powder, garlic powder, cumin, and cayenne pepper. If lamb is tied up, remove twine and unfurl on a work surface. Season lamb all over with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.

In a medium bowl, whisk together ketchup, tomato paste, Worcestershire, Dijon, molasses, 1 tablespoon apple cider vinegar, liquid smoke, hot sauce, and fish sauce. Stir in 1/4 cup of reserved spice mixture. Season with sea salt, if necessary.

Heat oil in a 12” Nonstick Fry Pan oven over medium-high heat until shimmering. Add lamb and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Lamb will brown fast because of the sugar; do not let it burn.) Transfer lamb to slow cooker.

Add onion to the 12” Nonstick Fry Pan and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes. Transfer onions to slow cooker.

Add half of sauce mixture and chicken stock to the slow cooker, stirring to blend; reserve remaining sauce.

Slow cook on “LOW” for 8 hours, tossing the lamb every so often if you’re around, until the lamb shreds easily with a fork.

In a large bowl, combine cabbage, carrot, parsley, 3 tablespoons apple cider vinegar, mayonnaise, and dry mustard, tossing to combine thoroughly. Season with sea salt and freshly ground black pepper. Refrigerate until serving.

Transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tons, shred the lamb into pieces as chunky or fine as you’d like. Using a ladle, skim off excess fat from liquid and discard.

Add the lamb back into the slow cooker. Stir to combine. Turn the slow cooker on its “HIGH” setting, with the cover removed. Let everything simmer and combine for 5-10 minutes.

Pile pulled lamb onto the bottom half of each bun. If you have extra sauce, you can ladle some onto each pile of lamb; you can also lightly sprinkle with any remaining spice rub. Top with slaw, close buns, and serve.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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