Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups shredded lamb shank meat
  • 4 tablespoon Dijon-sambal aioli
  • 4 sourdough rolls, or bread of your choice, toasted
  • 1 tomato sliced
  • 2 cups shredded iceberg lettuce
  • Salt and black pepper to taste
  • Kosher pickle spears (optional)
  • DIJON-SAMBAL AIOLI:
  • 2 egg yolks*
  • 1 tablespoon sambal oelek
  • 1 tablespoon Dijon mustard
  • 2 cups canola oil
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon garlic, finely chopped
  • Salt and black pepper, to taste
  • SPICY POTATO CHIPS:
  • Fryer with canola oil
  • 4 large kennebeck or russet potatoes, sliced thinly and stored in ice water
  • Chili Salt (3:1:1 kosher salt, sugar, chili powder)
Directions

In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.

DIJON-SAMBAL AIOLI:

In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.

SPICY POTATO CHIPS:

Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.


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