Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot - BigOven 128728

Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot

Ready in 1 hour

Top-ranked recipe named "Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot"

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Try this Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot recipe, or contribute your own. "Mustard" and "Eastwest2" are two tags used to describe Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot.


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4 tb Dijon-Sambal Aioli; (see
2 c lamb shank; Shredded, leftover
1/2 tb garlic; Finely-chopped
Salt; to taste
2 Egg yolks
4 Sourdough rolls; or bread of
Chili Salt; (3:1:1 kosher Sugar; chili powder)
1 Tomato, fresh; sliced
Canola oil; for frying
Black Pepper; freshly ground
2 c iceberg lettuce; Shredded
2 c Canola oil
spears pickle; Kosher
1 tb Fresh Lemon Juice
4 lg Kennebeck potatoes; or russet, And stored in ice water
1 tb Sambal oelek
Salt; to taste
Black Pepper; freshly ground
1 tb Dijon mustard

Original recipe makes 4



* 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 -" 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.

Calories Per Serving: 2726 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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