Barbecue Lamb Sliders

  • Yield: 10 servings


2 1/4pounds leg of lamb, trimmed of fat
1medium onion, cut in 1/4-inch pieces
1cup all-natural barbecue sauce
1large carrot, peeled and shredded (1 cup)
1cup pitted prunes
2tablespoons cider vinegar
1/2teaspoon kosher salt
Cucumber Topping:
1large cucumber
2/3cup nonfat plain Greek yogurt
1tablespoon fresh dill, chopped
Kosher salt and freshly ground pepper


  1. Add the lamb, onion, barbecue sauce, carrots, prunes, vinegar, and salt to a 5- or 6-quart slow cooker, and stir to combine. Cover and cook on low until the lamb is tender, 7 hours.
  2.  While the lamb is cooking, peel the cucumber, slice in half lengthwise, and remove seeds with a spoon. Cut into ¼-inch pieces.
  3.  In a bowl, combine the cucumber, yogurt, dill, and salt and pepper to taste and set aside in the refrigerator.
  4. When the meat is done, use two forks to pull the mixture into shredded pieces. Divide the lamb evenly between the slider buns and serve with cucumber topping.

Recipe courtesy of the Tri-Lamb Group