For the Tahini Yogurt:

In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Tabbouleh Breading:

In a small metal bowl, combine bulgur, red pepper paste, and 1/4 cup hot water. Let sit 25 minutes at room temperature. In a separate mixing bowl, combine all remaining ingredients. Fold in rehydrated bulgur and set aside.

For the Spice Mix:

In a mixing bowl, combine all ingredients. Set aside.

For the Lamb:

Place American lamb on a clean work surface. Cut against the grain into thin 1-centimeter thick slices. Cut slices in half to form 5-by-3-centimeter pieces. Spread slices across the work surface and top with a piece of plastic wrap. Using a meat mallet, pound lamb until 3-millimeters thick. Once pounded, each piece should be approximately 12-by-5 centimeters. Rub both sides of lamb with red pepper paste. Generously season with salt and Spice Mix. Set aside.

For the Frisée Salad:

In a mixing bowl, combine all ingredients until combined. Set aside.

To Assemble and Serve:

In a deep fryer, heat oil to 350°F. In a shallow bowl, combine flour, salt, and cornstarch. Set aside.

In a separate bowl, whisk together eggs and 2 tablespoons water. Dredge lamb in flour mixture, followed by egg wash and tabbouleh breading until evenly coated. Repeat the process with all lamb. Working in batches, fry lamb 1 minute, or until evenly fried on both sides. Transfer to a paper towel-lined sheet tray and let cool. Top lamb with sesame seeds. Spread desired amount tahini yogurt on a serving plate. Sprinkle with sumac and fresh herbs.

Top with fried lamb followed frisée salad, grated parmesan, and an additional sprinkle sumac.

Prepare the Lamb 

1. Season Lamb: 

Season the American lamb chunks with salt, pepper, garlic powder, onion powder, and smoked paprika. 

2. Brown Lamb: 

Set the Instant Pot to "Sauté" mode. Once hot, add olive oil to the pot. Add the seasoned lamb chunks to the Instant Pot and sear them until browned on all sides, about 3-4 minutes per side. You may need to do this in two batches. 

4. Cook Lamb: 

Once browned, add dijon mustard and stock to the top. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on Meat setting for 45 minutes. Once the cooking time is complete, allow for a natural pressure release for at least 30 minutes. 

5. Shred Lamb: 

Remove the lamb from the Instapot to a board and shred it using two forks. 

Making the BBQ Sauce 

1. Sauté Onions and Combine Sauce Ingredients: 

While the lamb is braising in the instapot, place a saucepan over medium heat, add the oil and finely chopped onion and saute for 5 minutes until softened. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. 

Stir well to combine and bring the mixture to a simmer. Place the lid and allow the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. 

Assembling the Sliders 

1. Assembly: 

Mix ½ the sauce with the shredded lamb meat. Slice the slider buns in half. Place a spoonful of shredded lamb on the bottom half of each slider bun. Spoon some additional BBQ sauce over the shredded lamb if you wish. Top the BBQ sauce with pickled red onions and cilantro, or pickles, or nothing! Place the top half of the slider buns on top of the assembled sliders.