Shredded lamb sandwich with dijon-sambal aioli and spicy pot
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded leftover lamb shank meat; see * Note |
| 4 | tablespoons | Dijon-Sambal Aioli; (see below) |
| 4 | Sourdough rolls or bread of choice; toasted | |
| 1 | Tomato; sliced | |
| 2 | cups | Shredded iceberg lettuce |
| Salt; to taste | ||
| Freshly-ground 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 |
| ½ | tablespoon | Finely-chopped garlic |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === SPICY POTATO CHIPS === | ||
| Canola oil; for frying | ||
| 4 | larges | Kennebeck or russet potatoes; thinly sliced, |
| And stored in ice water | ||
| Chili Salt - (3:1:1 kosher salt; | ||
| Sugar; chili powder) | ||
Directions
* Note: See the "Curried Braised Lamb Shank With Three Onion Couscous" recipe which is included in this collection.
In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.
For the 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.
*The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may have been contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." For the 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.
For Plating: Slice sandwich in half. Plate with chips and garnish with pickles.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 1003 Calories (kcal); 112g Total Fat; (98% calories from fat); 2g Protein; 2g Carbohydrate; 106mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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