Recipe

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• 2 cups shredded lamb shank meat
• 4 tbsp 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
• 1 tbsp sambal oelek
• 1 tbsp dijon mustard
• 2 cups canola oil
• 1 tbsp fresh lemon juice
• 1/2 tbsp 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.
• 2 DIJON-SAMBAL AIOLI:
• 3 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.
• 4 SPICY POTATO CHIPS:
• 5 Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.