Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips (Ming Tsai)

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

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

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:

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.

By RecipeOfHealth.com