Slow Cooker Shredded Lamb Sliders with Caramelized Onion Relish

Paired with Spicy Vines’ Zinfandel

Servings: 6 people, 2 sliders each

Instructions (Lamb sliders)

– Place lamb on a baking sheet to sit at room temperature for an hour.
– Preheat large skillet to medium-high. Season lamb shoulder with salt and pepper and sear both sides until golden brown, about 5 minutes.
– Add sliced yellow onion to bottom of slow cooker.
– Place lamb shoulder on top of the onions.
– Deglaze skillet with red wine and pour drippings from skillet over lamb.
– Pour chicken stock into slow cooker.
– Cook lamb on high for 4 hours or low for 8 hours (see notes below about using an InstaPot)
– Remove lamb shoulder from slow cooker and shred with a fork, removing any bone or cartilage. Keep warm or microwave as needed.
– For serving

A. Cut rolls in half, top each side with mayonnaise (optional) and shredded cheese. Toast under broiler until cheese is melted
B. Top bottom roll with lamb, then relish. Top with jam if using.

Instructions (Relish)

– Preheat large saucepan to medium and melt butter. Add onion and granulated sugar. Stir to combine and cook about 10-15 minutes until golden brown.
– Once cooked, remove from heat, add red bell pepper, lime juce, cilantro, salt and pepper.

Notes:  The recipe originated from The Curious Plate and was adapted to pair with Spicy Vines’ Zinfandel by serving with potato rolls, grated cheese and a house-made roasted tomato jam.  You may use bone-in lamb shoulder, which will reduce the amount of meat per serving.

If you are using an InstaPot or other high-pressure cooker:

For Tender with a Bite: Pressure Cook at High Pressure for 1 hour and 45 minutes, then 15 minutes Natural Release.
For Super Tender: Pressure Cook at High Pressure for 2 hours and 15 minutes, then 15 minutes Natural Release.