Smoked Pulled Aussie Lamb Sliders with Carolina Barbecue Sauce
Own your party by serving smoked pulled lamb sliders with beer-braised onions and Carolina mustard BBQ sauce.
Prep Time1 day d
Cook Time2 hours hrs 45 minutes mins
Total Time1 day d 2 hours hrs 45 minutes mins
Course: Main Course
Cuisine: American
Servings: 16 sliders
- 5 lbs Aussie boneless leg of lamb or shoulder
- 1 tbsp kosher salt
- 1 tbsp dark brown sugar
- 2 tsps black pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp cumin
- 1 sweet onion sliced
- 1/2 bottle beer
- 16 slider buns toasted
- red cabbage shredded
- Carolina mustard BBQ sauce
Trim the excess fat from the lamb. Combine the salt, brown sugar, pepper, garlic powder, dry mustard and cumin. Rub all over the lamb. Refrigerate overnight.
The next day, heat the grill to 300F with an indirect heat zone.
Place the onions in a disposable aluminum pan. Add a half a bottle of beer. Place the lamb on top of the onions. Place on the smoker; close the lid.
After the first hour and every 30 minutes after that, mop the lamb with the juices in the pan.
In about 2 hours, once the lamb has a mahogany color, cover the pan with foil. Continue cooking, until the internal temperature of the lamb reaches 200F, about 45 minutes.
Separate the onions from the pan and reserve. Pull the lamb and toss with the juices.
Build your sliders on toasted buns with pulled lamb, braised onions and shredded cabbage. Top with Carolina mustard BBQ sauce.
Calories: 235kcal | Carbohydrates: 22g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 592mg | Potassium: 318mg | Fiber: 1g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 46mg | Iron: 2.7mg