Instructions: Trim fat from lamb.

Place lamb and next 3 ingredients in a large Dutch oven. Bring to a simmer; cover and cook over low heat 2 hours or until lamb is tender. Remove lamb from pan, reserving 2 cups liquid. Separate lamb into bite-sized pieces; shred meat with 2 forks.

Combine lamb, reserved cooking liquid, pepper, and next 3 ingredients in Dutch oven. Cover and cook over low heat 30 minutes, stirring occasionally.

Spoon 1/2 cup lamb mixture onto bottom halves of buns; top each with top half of bun.

Yield: 10 servings.

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