Grilled Lamb BBQ Sandwich

This straightforward BBQ sandwich is loaded with shredded yankee lamb, sourish slaw and a sweet and spicy apple BBQ sauce.

Anytime I find yourself consumption a BBQ sandwich it’s typically created with a bit of meat that’s taken hours to cook. However what regarding all of these times in life wherever you simply would like a fast and attractive BBQ fix? That’s after you add yankee Lamb to the menu as a result of these shoulder chops cook quickly and area unit still super juicy when quarter-hour on a hot grill!

Once the chops area unit boiled, medium on behalf of me is ideal, I took all of the meat from the bone and roughly shredded it up into tiny items. My do-it-yourself apple BBQ sauce is ideal for adding to the shredded lamb, and therefore the final a part of this epic sandwich may be a sourish milk slaw. 

American lamb has such a singular flavor and style that you’ll marvel why you haven’t been broil it all summer! The shoulder lamb chops contain a bit fat that helps keep the meat juicy. Lamb is very easy to cook and may be grilled, roasted, boiled within the slow cookware or Instant Pot and even smoke-dried during a smoker to supply a crisp vogue skin with tender meat on the within.

INGREDIENTS :

• 2 cups ketchup


• 1/3 cup brown sugar


• 1 cup cola


• 1 cup grated peeled apple


• 1/2 cup mayonnaise


• 1/4 cup buttermilk


• 3 tbsp apple cider vinegar


• 1 tbsp soy sauce


• 1/2 tsp back pepper


• 4 American Lamb shoulder chops


• 2 tbsp olive oil


• salt and black pepper


• 1 small bag of coleslaw mix


• 1 tbsp white wine vinegar


• 1 tsp poppy seeds


• 1 pinch salt and pepper


• 4 brioche buns

INSTRUCTIONS :

1. In a small pot combine the ketchup, vinegar, soy sauce, brown sugar, Cola, salt, pepper and grated apple.


2. Bring to a simmer stirring every so often.


3. Preheat the grill to high.


4. Rub the chops with olive oil and season with salt and pepper


5. Place the chops on the grill and cook for about 6-7 minutes per side


6. Transfer to a plate and cover loosely with foil


7. In a small bowl whisk together the mayo, buttermilk, white wine vinegar, poppy seeds, salt and pepper


8. Add about 4 cups of the coleslaw to a bowl and then add some of the dressing mixing as you do it.


9. Cut the meat from the chops discarding any large fatty pieces and then roughly chop up the meat into small pieces.


10. Divide the meat among the four buns and top with some sauce and coleslaw. Serve at once.

Source https://foodnessgracious.com/grilled-lamb-barbecue-sandwich/