Recipe Provided By"Foodness Gracious"
- 2 cups ketchup
- 1 cup cola
- 1 cup grated peeled apple
- 1/3 cup brown sugar
- 3 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 4 American Lamb shoulder chops
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon poppy seeds
- 1 pinch salt and pepper
- 1 small bag coleslaw mix
- 4 brioche buns
In a small pot, combine ketchup, cola, apple, brown sugar, vinegar, soy sauce and pepper; bring to a simmer stirring every so often.
Rub chops with oil; season with salt and pepper. Place chops on a grill over high heat; cook about 6 to 7 minutes per side. Transfer to a plate; cover loosely with foil.
In a small bowl, whisk together mayonnaise, buttermilk, vinegar, poppy seeds, salt and pepper.
In a separate bowl, add about 4 cups coleslaw; mix in dressing.
Cut the meat from the chops, discarding any large fatty pieces; roughly chop meat into small pieces.
To serve: Divide meat among the four buns; top with BBQ sauce and coleslaw. Serve at once.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest