Name: Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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); 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)

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.