Recipe by 


Prep Time


Cook Time

1HR, 15MIN

Total Time

1hr, 40min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the Lamb: 

● 2 tablespoons olive oil 

● 2 pounds American Lamb leg, boneless and cut into 2-3” chunks ● 2 teaspoons kosher salt 

● 1 teaspoon black pepper 

● 1 teaspoon garlic powder 

● 1 teaspoon onion powder 

● 1 teaspoon smoked paprika 

● 1 cup beef or lamb broth 

● 2 tablespoons dijon mustard 


For the BBQ Sauce: 

● 2 tablespoons of olive oil 

● 1/2 an yellow onion, finely chopped 

● 1 cup ketchup 

● 1/4 cup brown sugar 

● 2 tablespoons apple cider vinegar 

● 1 tablespoon Worcestershire sauce 

● 1 teaspoon garlic powder 

● 1 teaspoon onion powder 

● Salt and pepper to taste


For the Sliders: 

● Slider buns 

● Pickled onions or pickles 

● Cilantro or shredded lettuce


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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest