| Servings |
|
Ingredients
- 3 pounds American lamb Shoulder or leg of lamb
- 1/2 cup beef broth
- 1 cup aged balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 vidalia onion thinly sliced
- 6 cloves garlic minced
- 1 sprig roemary
- 1 sprig thyme
- 1 teaspoon salt kosher
- 1/2 teaspoon black pepper ground
Ingredients
|
|
Instructions
- Slow cook the lamb: Add the lamb shoulder to a slow cooker. If your lamb roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slow cooks. Pour the beef stock and aged balsamic vinegar over top. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, thyme, Kosher salt, and ground black pepper. Slow cook on low for 8 hours, tossing the lamb every so often if you’re around, until the lamb shreds easily with a fork.
- Shred the lamb: Transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tons, shred the lamb into pieces as chunky or fine as you’d like. Before you add the lamb back into the slow cooker, drain the fat from the juices in the slow cooker, as desired. I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes. The lamb will absorb some of the excess liquid!
Recipe Notes
Assemble the sandwiches! Place a handful of salad on top of ½ of a toasted bun. Top with some shredded lamb. Finish with some crumbled feta, and a drizzle of balsamic glaze, as desired. Enjoy!