Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot

4 servings

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Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot Ingredients

2 c Shredded leftover lamb shank	2 c Canola oil
4 tb Dijon-Sambal Aioli; (see	1 tb Fresh lemon juice
4 Sourdough rolls or bread of	1/2 tb Finely-chopped garlic
1 Tomato; sliced	Salt; to taste
2 c Shredded iceberg lettuce	Freshly-ground black pepper;
Salt; to taste	=== SPICY POTATO CHIPS ===
Freshly-ground black pepper;	Canola oil; for frying
Kosher pickle spears;	4 lg Kennebeck or russet
=== DIJON-SAMBAL AIOLI ===	And stored in ice water
2 Egg yolks	Chili Salt - (3:1:1 kosher
1 tb Sambal oelek	Sugar; chili powder)
1 tb Dijon mustard

Instructions for Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot

* 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@krypto.net" 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; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Main Ingredient: LambCuisine: Uncategorized