Spring lamb sliders (braised lamb shoulder)

Season the shoulder very generously with kosher salt and black pepper on all sides.

Brown in a Dutch oven over high heat in a little vegetable oil, meat side down 4 to 5 minutes, then the bone side 4 to 5 minutes.

While the second side sears, add roughly chopped onions and garlic around the lamb.

Add chicken broth, apple cider vinegar, honey and red chili flake; mix.

Cover and cook in the center of a 325 degree oven about 3 hours until fork tender and the shoulder blade pulls out clean.

Spoon off the excess fat; optionally chill overnight and lift the fat off cold.

Pull the meat into a saucepan, discarding bones; heat and strain the pan drippings back in; heat through over medium.

Stir in a big pinch of sliced fresh mint; taste and add salt.

Pile onto slider rolls toasted in olive oil; finish with chili flakes, more mint and a slider skewer.