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Receta Shredded Lamb Sandwich With Dijon Sambal Aioli And Spicy Potato Chips
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Ingredientes
- 2 c. shredded leftover lamb shank meat see * Note
- 4 Tbsp. Dijon-Sambal Aioli (see below)
- 4 x sourdough rolls or possibly bread of choice toasted
- 1 x tomato sliced
- 2 c. shredded iceberg lettuce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Kosher pickle spears (optional)
- 2 x egg yolks
- 1 Tbsp. sambal oelek
- 1 Tbsp. Dijon mustard
- 2 c. canola oil
- 1 Tbsp. fresh lemon juice
- 1/2 Tbsp. finely-minced garlic
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Canola oil for frying
- 4 lrg kennebeck or possibly russet potatoes thinly sliced,
- Â Â and stored in ice water
- Â Â Chili Salt - (3:1:1 kosher salt, sugar, chili pwdr)
Direcciones
- 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 in yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add in 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 possibly lightly cooked Large eggs on the grounds which the egg may have been contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell." For the Spicy Potato Chips: Heat oil to 375 degrees in fryer. Fry chips till golden. Remove immediately and season before oil dries up. Serve fresh and hot.
- For Plating: Slice sandwich in half. Plate with chips and garnish with pickles.
- This recipe yields 4 servings.
- Suggested Wine: Ravenswood Wood Road Belloni Zinfandel 1995
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 648g | |
| Recipe makes 4 servings | |
| Calories 1465 | |
| Calories from Fat 1088 | 74% |
| Total Fat 122.88g | 154% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.44g | |
| Cholesterol 63mg | 21% |
| Sodium 139mg | 6% |
| Potassium 1924mg | 55% |
| Total Carbs 70.15g | 19% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.14g | 3% |
| Protein 25.82g | 41% |
