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

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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)


2 egg yolks* (See Disclaimer)

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


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)


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


  1. 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.


  1. 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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