- Preheat the oven to 400°F. Mix together paprika, oregano, cumin and garlic powder. Rub lamb first with salt and pepper, and then the paprika mix. Lightly oil a high-sided roasting pan and add onion and garlic to pan. Place lamb on top. Pour in watermelon juice and chicken stock. Cover the roasting pan with foil and place in oven. Immediately reduce oven temperature to 300°F and braise for 3.5 hours. Remove lamb from oven and allow to cool. Remove the meat from the liquid (reserve liquid). Pull the lamb into small pieces. Reduce and taste the reserved cooking liquid, skimming off any fat. Add to shredded lamb and toss to mix. Reheat the non-stick pan or griddle and add a little olive oil, toss the seasoned lamb until warmed.
- In a food processor, mix ingredients until smooth. Hold cold until serving.
- Toss together and refrigerate.
- Gather the 10 warm slider buns, feta creme, pulled lamb, and watermelon slaw. Add ½ oz. Feta Crème spread evenly between top and bottom of a warm slider then add from the bottom bun up, 2 oz. of warm Pulled Lamb, then 1 oz. of Watermelon Slaw and top bun. Then pick with bamboo skewer and serve.