Ingredients
1 boneless lamb shoulder roast (3-1/2 to 4-1/4 pounds)1-1/2 teaspoons salt1/2 teaspoon pepper1 tablespoon olive oil2 medium carrots, chopped4 shallots, chopped6 garlic cloves2 cups beef stockPESTO:3/4 cup fresh mint leaves3/4 cup loosely packed basil leaves1/3 cup pine nuts1/4 teaspoon salt3/4 cup olive oil3/4 cup shredded Parmesan cheese1/3 cup shredded Asiago cheese24 slider buns1 package (4 ounces) crumbled feta cheese
Preparation
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. In the same skillet, cook and stir carrots, shallots and garlic until crisp-tender, about 4 minutes. Add stock, stirring to loosen browned bits from pan. Pour over lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
Meanwhile, for pesto, place mint, basil, pine nuts and salt in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan and Asiago cheeses; pulse just until blended.
When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks. Strain cooking juices, adding vegetables to shredded meat; skim fat. Return cooking juices and meat to slow cooker. Heat through. Serve on buns with pesto and feta.
