1 boneless lamb shoulder roast (3-1/2 to 4-1/4 pounds)
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 medium carrots, chopped
4 shallots, chopped
6 garlic cloves
2 cups beef stock
3/4 cup fresh mint leaves
3/4 cup loosely packed basil leaves
1/3 cup pine nuts
1/4 teaspoon salt
3/4 cup olive oil
3/4 cup shredded Parmesan cheese
1/3 cup shredded Asiago cheese
24 slider buns
1 package (4 ounces) crumbled feta cheese
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 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.