Pulled Lamb Sizzlin' Sliders - cooking recipe

Ingredients
    3 pounds lamb shanks, on the bone
    2/3 cup water
    1 jalapeno, cut in half width-wise
    8 ciabatta bread dinner rolls
    2 tablespoons extra-virgin olive oil
    2 green bell pepper, sliced
    1 onion, sliced
    salt and ground black pepper to taste
    1 cup mayonnaise
    3 tablespoons Sriracha sauce
    5 ounces fresh spinach
    1 jalapeno, seeded and sliced
Preparation
    Place lamb shanks into a slow cooker; add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end.
    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).
    Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet.
    Bake in the preheated oven until crisp and browned, 10 to 15 minutes.
    Remove jalapeno half from the slow cooker; dice, along with the reserved half.
    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.
    Combine mayonnaise and chile-garlic sauce in a small bowl; stir until sauce is mixed.
    Remove lamb from the slow cooker. Separate lamb meat from the bone; discard bones. Shred lamb with a fork; divide into 8 equal portions.
    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.

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