Shredded Lamb Sliders Recipes

SHREDDED LAMB SLIDERS

Shredded Lamb Sliders image

Lamb, a wonderful special-occasion meat, is a big crowd-pleaser in these delicious sliders. I served up about 1,500 in two days when I made them for the Great American Beer Fest, using every little bit to satisfy the very last customer. -Craig Kuczek, Aurora, Colorado

Provided by Taste of Home

Categories Appetizers

Time 6h45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

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
PESTO:
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

Steps:

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., 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 Parmesan and Asiago cheeses; pulse just until blended., 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.

Nutrition Facts : Calories 339 calories, Fat 22g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 459mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

LAMB SLIDERS WITH TZATZIKI

Lamb Sliders with Tzatziki image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large beet
1 teaspoon sugar
1 tablespoon butter
3 cloves garlic
2 tablespoons red wine vinegar
1 cucumber, peeled and seeded
1 cup Greek yogurt
1 tablespoon chopped fresh dill
Lemon juice, as needed
Salt and ground white pepper
1 pound ground lamb
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1/4 cup feta
1/2 teaspoon ground cumin
1/2 Spanish onion, diced
1/2 jalapeno, seeded and finely diced
Salt and freshly ground black pepper
4 to 6 mini potato buns, for serving

Steps:

For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter.
Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like.
For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.
Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki.

SANTORINI LAMB SLIDERS

Santorini Lamb Sliders image

I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. -Cristina Certano, Colorado Springs, Colorado

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 10 servings

Number Of Ingredients 14

Ingredients

1 cup plain Greek yogurt
1/2 cup shredded peeled cucumber
1-1/4 teaspoons salt, divided
1 pound ground lamb
1 tablespoon grated lemon zest
4 garlic cloves, minced and divided
2 teaspoons dried oregano
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 teaspoon lemon juice
1 teaspoon dill weed
10 mini buns or mini ciabatta buns
10 Bibb lettuce leaves or Boston lettuce leaves
1 medium red onion, thinly sliced
1 cup crumbled feta cheese

Steps:

Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes. , For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes., For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined., Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

SLOW COOKER SHREDDED CHICKEN SLIDERS RECIPE BY TASTY

Slow Cooker Shredded Chicken Sliders Recipe by Tasty image

Here's what you need: onion, boneless, skinless chicken breasts, seasoned salt, pepper, dried oregano, dijon mustard, honey, garlic, slider buns

Provided by Camille Bergerson

Categories Dinner

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 onion, sliced
3 boneless, skinless chicken breasts
1 ½ teaspoons seasoned salt
½ teaspoon pepper
1 tablespoon dried oregano
1 tablespoon dijon mustard
⅓ cup honey
6 cloves garlic, minced
12 slider buns

Steps:

Add all ingredients to a slow cooker and stir until chicken and onions are coated with seasonings.
Cook on high for 3-4 hours, or until chicken is cooked and shreddable.
With a set of tongs or two forks, shred the chicken and stir into the juices.
Distribute evenly between slider buns.
Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 1 gram, Protein 18 grams, Sugar 15 grams

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