Slow-Cooked Chipotle American Lamb Sliders with Cilantro Slaw & Spicy Mayo
These Slow-Cooked Chipotle American Lamb Sliders are packed with bold, smoky flavor! Tender, juicy American lamb is slow-braised with chipotle peppers, garlic, and onion until it falls apart, then piled onto buttery toasted brioche buns with crunchy cilantro-lime slaw and creamy spicy mayo. Rich, tangy, spicy, and fresh, these irresistible little sandwiches are perfect for family dinners, game days, and feeding a crowd!
Equipment
- Cutting Board
- Sharp chef’s knife
- Measuring cups and spoons
- Dutch oven or large oven-safe pot with lid
- Wooden spoon
- Large mixing bowl
- Citrus juicer
- Medium mixing bowl
- Two forks
- Baking sheet for toasting buns
Ingredients
Chipotle American Lamb
- 2 teaspoons olive oil
- 3 pounds American lamb leg cut into 3–4-inch chunks
- 1 onion sliced
- 3 cloves fresh garlic sliced
- 1 can chipotle peppers in adobo sauce
- Kosher salt and freshly cracked black pepper to taste
- 4 cups water
Cilantro Slaw
- 1 small head green cabbage finely shredded (about 5–6 cups)
- 1 medium bunch fresh cilantro chopped
- 1 jalapeño thinly sliced
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon honey or sugar
- 1/4 cup white vinegar
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
Spicy Mayo
- 1 cup mayonnaise
- 1/4 cup hot sauce we love chili garlic sauce
For Serving
- 16 –20 mini brioche slider buns
Instructions
- Preheat your oven to 300°F.
- Add the olive oil to a large, heavy-bottomed, oven-safe pot with a tight-fitting lid, such as a Dutch oven. Add the American lamb leg chunks, sliced onion, garlic, chipotle peppers and their adobo sauce, salt, and pepper. Pour in the water.
- Cover the pot with its lid and transfer to the oven. Braise for 2 1/2–3 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. Check halfway through cooking to make sure there is still plenty of liquid in the pot. The liquid should never cook away completely, so add a little more water if needed.
- While the lamb cooks, add the finely shredded cabbage, chopped cilantro, and sliced jalapeño to a large mixing bowl. Pour in the olive oil, fresh lime juice, honey or sugar, and white vinegar. Season with the cracked black pepper and kosher salt. Toss everything together until evenly coated, then set aside.
- In a medium bowl, stir together the mayonnaise and hot sauce until smooth and creamy. Refrigerate until ready to assemble the sliders.
- Once the lamb is fork-tender, remove the pot from the oven. Using two forks, shred the lamb directly into the flavorful braising juices. Stir well so every bite is coated in that smoky, spicy sauce.
- Lightly toast the brioche buns. Spread a generous spoonful of spicy mayo onto each bun, pile on the tender chipotle lamb, and finish with a heap of fresh cilantro slaw. Add the top buns and serve warm.