Spring Lamb Sliders – A Shoulder to Bite On

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.

We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we're going to cook long and slow, until very tender. As long as you let the meat braise until it's falling off the bone, there's no way this isn't going to be great.

Obviously, we're talking about a completely different texture than roasted lamb, but if you like things like shredded beef, and pulled pork, you will be down with this. As I mentioned in the video, I wanted you to focus on the super easy technique, and not necessarily the ingredients I used.

Honey, vinegar, and mint are classic with lamb, but any other sweet/sour approach should work nicely. You could even cheat, and use your favorite barbecue sauce (you know my favorite), which would be perfect with this rich, succulent cut, as well. I hope you give this a try soon. Enjoy!

Ingredients for 4 large portions (about 3 sliders per person):

• 1 tablespoon vegetable oil
• 3 1/2 pound bone-in lamb shoulder roast
• salt and freshly ground black pepper
• 1 onion, cut in large dice
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup cider vinegar
• 1/4 cup honey
• 1/4 teaspoon red pepper flakes
• 2 tablespoons freshly sliced mint
• - 325 F. for 2 1/2 to 3 hours, or until very tender