And Bourbon Pulled Lamb Sandwiches

Ingredients

• Servings: 6
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1 teaspoon salt
• 1 pinch ground black pepper, or to taste
• 1 (3 pound) lamb roast, cut into 3-inch chops
• 2 1/2 tablespoons canola oil, divided
• 1 1/2 teaspoons butter
• 2 onions, sliced
• 1 (12 fluid ounce) can or bottle , divided
• 1 pinch salt
• 1 teaspoon liquid smoke flavoring
• 3/4 cup barbeque sauce
• 1 1/2 teaspoons worcestershire sauce
• 5 cloves garlic, minced
• 2 (1.5 fluid ounce) jiggers
• 3 dashes hot pepper sauce
• 6 crusty bread rolls, split

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 45 mins


• combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
• blot lamb chops dry with paper towels, then rub with paprika mixture.
• heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. fry lamb chops in batches until browned, about 5 minutes per side. transfer browned lamb chops to a slow cooker.
• wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle , and a pinch of salt until onion is tender and slightly browned, about 10 minutes. add liquid smoke. spread onions over lamb.
• mix barbeque sauce, remaining , worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over lamb.
• cook lamb on low until very tender, about 8 hours. shred and divide lamb over rolls to make sandwiches.