 Shredded Lamb Sandwich With Dijon-Sambal Aioli and Spicy Potato Chips
Recipe Courtesy of Ming Tsai
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)
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:
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
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:
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)
Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove
immediately and season before oil dries up. Serve fresh and warm.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy
| 
